Crispy and hearty salad
Did you know that, botanically, quinoa is neither a grain nor a cereal?
It belongs to the Salicornia family, together with spinach and beetroot.
Anna and Clara are currently very enthusiastic about quinoa, as it is a good
source of fibre and a great supplement to their evening salad.
- 100 ML QUINOA
- 200 G BABY SPINACH LEAVES
- 100 G CAULIFLOWER
- 1 RIPE MANGO
- 1 FRESH POMEGRANATE
Boil the quinoa as described on the back of the packet, and leave to cool. Rinse and drain the spinach. Rinse the cauliflower and cut into thin slices. You may want to use a mandolin slicer. Peel the mango and cut into thin strips. Cut the pomegranate in half and hold the cut surface with one hand, while tapping on the shell with a spoon. This is the easiest way of getting the seeds out whole, Clara thinks.
- 2 TBSP PEANUT BUTTER, SALTED
- 2 TBSP OLIVE OIL
- 4 TBSP HONEY
- 2 TBSP WATER
- 4 TBSP FRESHLY SQUEEZED LEMON JUICE
- SEA SALT
Mix all the ingredients for the dressing. Mix all the ingredients for the salad and serve fresh together with the dressing. Garnish the salad with coarsely chopped peanuts, if desired.
Tip: As an alternative to quinoa, use bulgur wheat, rice or couscous.