It’s been almost three months since the war started. For the first month, I was constantly watching and reading the news. In the second month, I gradually came back to work. Now I work almost full time and creating recipes hasn’t been on my mind. I feel like I need to turn this blog into something new and speak up. Meanwhile, here’s my pre-war Roasted Romanesco Quinoa Salad.
These kinds of salads put me in a better place these days. It is warm, comforting, and full of flavor. It also has some pleasant sweetness, and this is exactly what the world is lacking today.
Preheat the oven to 180℃ (350℉) (fan).
Cook quinoa in a cup of water for 10-15 minutes until all liquid is absorbed.
Cut romanesco into florets and spread evenly on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Put it in the oven for 20 min. Stir the romanesco in the middle of cooking.
When quinoa is done, switch off the heat and let it sit for 5 minutes. Then fluff it with a fork and set it aside.
While romanesco is roasting, prepare the “honey” mustard dressing. Blend all the ingredients in a high-speed blender until super smooth. Taste for seasoning and adjust if needed.
After 20 minutes of cooking, add pumpkin seeds to the romanesco and put them back in the oven for 5 minutes. Pay close attention, so the seeds won’t burn.
To assemble the salad, mix roasted romanesco, pumpkin seeds, cooked quinoa, sultanas, and vegan “honey” mustard dressing.
Serve warm or at room temperature. Enjoy!
I added a DONATE button. During this difficult time, I really need your support. If you’d like to request a recipe, let me know. I’m open to working with special diets as well.
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PrintRoasted Romanesco Quinoa Salad
This roasted romanesco quinoa salad is warm, comforting and full of flavor. It also has some pleasant sweetness, and this is exactly what the world is lacking today.
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 2-4 1x
- Category: Salad
- Cuisine: Vegan
Ingredients
Scale
- 450g romanesco
- 1/2 C quinoa
- 2 tbsp pumpkin seeds
- 2 tbsp sultanas
- oil for cooking
- salt and black pepper to taste
For the “honey” mustard dressing:
- 1/2 C cashews (soaked for 4–6 hours)
- 1/4 C water
- 2 tbsp agave nectar
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp yellow mustard
- 1 tsp garlic powder
- 1/2 tsp salt
- pinch of smoked paprika
Instructions
- Preheat the oven to 180℃ (350℉) (fan).
- Cook quinoa in a cup of water for 10-15 minutes until all liquid is absorbed.
- Cut romanesco into florets and spread evenly on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Put it in the oven for 20 min. Stir the romanesco in the middle of cooking.
- When quinoa is done, switch off the heat and let it sit for 5 minutes. Then fluff it with a fork and set it aside.
- While romanesco is roasting, prepare the “honey” mustard dressing. Blend all the ingredients in a high-speed blender until super smooth. Taste for seasoning and adjust if needed.
- After 20 minutes of cooking, add pumpkin seeds to the romanesco and put them back in the oven for 5 minutes. Pay close attention, so the seeds won’t burn.
- To assemble the salad, mix roasted romanesco, pumpkin seeds, cooked quinoa, sultanas, and vegan “honey” mustard dressing.
- Serve warm or at room temperature. Enjoy!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 301
- Sugar: 10.9g
- Sodium: 438mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 37.1g
- Fiber: 5.8g
- Protein: 10.1g
- Cholesterol: 0mg
