Black quinoa & cauliflower salad with carrot cream

Ingredients:

For the cream:

  • 2 medium sized carrots
  • 1 small sized potato
  • 1/2 zucchini
  • 1 tsp sea salt
  • 1 tsp white pepper
  • 1 clove of garlic

For the salad:

  • 1 cups black quinoa
  • 1/2 cauliflower
  • 3 vine tomatoes
  • 1 tsp sea salt
  • 1 tsp olive oil
  • 1/2 lemon
  • 1 clove of garlic

 

Peal and slice the carrots, potato and zucchini. Put the oil in pot and fry the garlic until golden, add the vegetables and the salt and fry for 6-8 minutes.  Then the add water and white pepper and cook it slowly for around 30-40 minutes. After cooking as described, use a blender to cream or purée all together until you have a creamy body.

Wash and cut the cauliflower into small pieces and place them in baking tray, cover with aluminium foil and bake for around 20-35 minutes.

Roast the tomatoes separately with garlic, sea salt and squeeze 1/2 lemon on top.

Boil the quinoa with sea salt. When done, make rinse with cool water.

When everything is done, arrange all on big plate for a nice presentation in the following order – creating layers in the final two steps below:

  • Quinoa
  • Tomatoes (chopped)
  • Cauliflower
  • (And then mix them)
  • Cream
  • And some parsley or basil on top

 

Enjoy, feel & eat!

@ramonsfoodsense

 

 

 

 

 

 

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