This Romanesco Quinoa Herb Salad is loosely based on the idea of the tabbouleh, a well-known Middle-Eastern vegetarian dish, which is traditionally made with fresh parsley and bulgur wheat. In this recipe I have swapped bulgur for quinoa and I’ve used chives and mint, in addition to parsley, for a more intense herb flavour. In this salad there is also more quinoa than herbs (traditional tabbouleh would contain less bulgur and more herbs) so it is perfect as a satisfying vegetarian lunch, rather than just a side dish.
Baby Romanesco (also known as Broccoflower or Roman Cauliflower) is a very decorative vegetable, small and shapely with a pointy top, the perfect accompaniment to this refreshing spring salad. It can be briefly boiled or steamed, like broccoli or cauliflower, but the quickest way to prepare it is to cook it in the microwave. Romanesco is quite small so it only needs a couple of minutes (or even less than that) in the microwave and it’s ready to serve. Not only does Romanesco look pretty on the plate (it won’t wilt or lose its lovely light green colour after being cooked briefly) it is also a super convenient ingredient to add to your lunch when you don’t want to spend too much time in the kitchen.
Remember that you can cook quinoa ahead (and keep it in the fridge for a few days) to save time – it only takes a few minutes to chop up the herbs, combine with the other ingredients and the salad is ready to serve. The bright red pomegranate seeds not only look pretty against the predominantly green background of the salad, they also add sweetness and crunch to the dish. A drizzle of walnut oil at the end completes this salad (highly recommended).
Apart from making a quick and healthy lunch idea, this Romanesco Quinoa Herb Salad can also be enjoyed as a side dish, delicious with chicken and other white meats. Perfect to add to your #Easter brunch menu!
If you liked this recipe have a look at my other salad recipes < HERE >.
I’ll be posting more Easter recipe ideas this week and next so be sure to come back in a few days:)
This recipe was shared with Meat Free Mondays, Cook Blog Share (hosted by Hijacked by Twins and Easy Peasy Foodie), What’s Cookin’ Wednesday and Fiesta Friday which I am happy to be co-hosting with Diann from Of Goats and Greens this week. Join the party, share your culinary adventures and see what everyone else has brought to the party this week! Don’t forget to include links to Fiesta Friday, this blog as well as Diann’s blog in your post for a chance to be featured next week. Diann and I will visit and share your lovely recipes on various social media:)
Yields 2 servings
10 minPrep Time
10 minTotal Time
- 2 Baby Romanesco
- 1.5 cup cooked quinoa (you need approx. 1/2 cup raw)
- 2 tablespoons each: chives, mint leaves, parsley - finely chopped
- 3 tablespoons vegetable oil (I used rapeseed)
- 3 tablespoons lemon juice
- 1/2 garlic clove, crushed
- Salt and pepper to taste
- Serve with pomegranate seeds and a drizzle of walnut oil
- Cook the Romanesco (one at a time) in the microwave for 1.5 - 2 minutes (cooking times may vary depending on the size of the vegetable). Remove and set aside (you can serve it hot or cold).
- In a large bowl combine the quinoa, herbs, oil, lemon juice and garlic, season to taste and stir thoroughly. Spoon a desired amount of the mixture onto a plate, place the Romanesco on top, scatter pomegranate seeds, drizzle with the walnut oil and serve.
Preparation time does not include the time needed to cook the quinoa.