This simple, gluten free Romanesco Salad with Quinoa and Herbs makes a delicious light meal. Works great also as a side dish paired with chicken or fish.
This romanesco salad with quinoa and herbs is loosely based on the idea of the tabbouleh. Tabbouleh is a well-known Middle-Eastern vegetarian dish, which is traditionally made with fresh parsley and bulgur wheat. In this recipe I swapped bulgur for quinoa and used chives and mint, in addition to the parsley, for a more intense herb flavour. I also used more quinoa than herbs (traditional tabbouleh would contain less bulgur and more herbs). The addition of romanesco cauliflower makes this salad a satisfying vegetarian lunch rather than just a side dish.
Another tabbouleh style recipe you might like is this easy Cauliflower Tabbouleh with Pomegranate.
How to prepare the Romanesco
Baby Romanesco (also known as Broccoflower or Roman Cauliflower) is a very decorative vegetable. It’s small and shapely with a pointy top, a perfect accompaniment to this refreshing spring salad. Much like broccoli or cauliflower you can prepare it by briefly boiling or seaming it. 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 in the microwave.
You can add it hot or chilled into the salad. If you are planning to use it chilled microwave it ahead and then refrigerate, once cooled, until you are ready to make the salad. This will save you time when putting the salad together.
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 handy ingredient to add to your lunch when you don’t want to spend too much time in the kitchen.
Assembling the salad
Remember that you can cook the quinoa ahead (and keep it in the fridge for a few days) to save time. Once you’ve prepared the quinoa and the romanesco cauliflower the salad can be assembled in a matter of minutes. Simply chop up the herbs, combine with the other ingredients and scatter the pomegranate seeds. Pomegranate adds sweetness and crunch to the dish so it’s a great ingredient to use. A drizzle of walnut oil at the end completes this salad (highly recommended).
Final note
You can either serve the romanesco whole, as I have done, or chop it up and combine with the quinoa mixture.
Check out also this roundup of 11 Easter Brunch Recipes!
You might also like my collection of 15+ easy vegan salads!
This simple, gluten free Romanesco Salad with Quinoa and Herbs makes a delicious light meal. Works great also as a side dish paired with chicken or fish.
- 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
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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).
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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.
Cooked quinoa can be kept in the fridge for up to 3 days. The romanesco can also be microwaved ahead and, once cooled, refrigerated until you are ready to use it. Serve it whole, as I have done, or chop up and combine with the quinoa mixture.
Pin Romanesco Salad with Quinoa and Herbs!
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Recipe Link Parties
I shared this quinoa romanesco salad recipe with Meat Free Mondays, #CookBlogShare (hosted by Hijacked by Twins). Also shared with What’s Cookin’ Wednesday and Fiesta Friday which I am co-hosting with Diann from Of Goats and Greens.
What a cool salad idea! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Thanks Karly! Always happy to share with What’s Cookin’ Wednesfay:)
Hi Monika, This salad is almost too beautiful to eat! I haven’t seen romanesco in my grocery stores but I really want to try it. Thanks for sharing your recipe! Your photos are just wonderful! Blessings, Janet
Thank you Janet! I hope you like it when you try it. Have a nice weekend:)
Wow this looks so impressive with the romanesco! I love quinoa salad’s this one looks so colourful and vibrant!
Thanks! Romanesco is just naturally beautiful – will make any dish look good:)
Great idea!! I’d love to find Romanesco, that fractal veggie, at my supermarket. Not yet. 🙁
Thanks for sharing at Fiesta Friday!
Thanks! Glad you like it:) I’ll take the even numbers then, happy FF!
Yes, catching up on the odd numbers… lots of fun, and I love your recipes! Happy FF!
Thanks! Have a great weekend:)
This is such a pretty salad Monika! I love the pomegranate seeds in it and definitely am on the lookout for romanesco now x
Thanks Corina! If you’ve never tasted it I thoroughly recommend it, it’s better than cauliflower:)
Romanesco is lovely and I have not had it in such a long time! This looks so good! Thank you for sharing with #CookBlogShare x
Thanks Kirsty! Always happy to share with CookBlogShare:)
Oh I love this – so pretty and so creative. And I bet it tastes FAB!! Eb x
Thanks! This vegetable is just delicious, however it’s served.
What a lovely creation, Monika!
Thanks! This is such a beautiful vegetable, I didn’t really have to do much:)
The romanesco cauliflower is so pretty! Thanks for including good instructions on how to cook it quickly, I will have to look for it at my local market, Thanks! I found you on What’s Cookin Wednesday.
You are welcome and thanks for stopping by:)
This is really gorgeous!! Thank you for introducing me to this beauteous romanesco!
Thank you! It is indeed a beautiful vegetable:)
Wow Monika this is absolutely stunning! I’ve got a romanesco recipe coming up soon but I didn’t use it whole as you have – kind of wish I had now!
Thanks Mandy! It is a pretty vegetable, isn’t it? I am sure your dish will be marvelous, even if the romanesco is chopped up. Looking forward to seeing it:)
Romanesco is such a beautiful vegetable, isn’t it? A work of art… seems such a shame to eat it! Your salad though, looks and sounds so good – I could force myself to stop admiring the prettiness of the veg, and put it in my tummy instead! Ha ha!
Oh wow that looks beautiful! Such a gorgeous combination of ingredients too!
Thank you! It’s easy to make romanesco look good in a dish because it’s just so beautiful:)
This recipe looks like a work of art (all be it a very tasty work of art) I cant believe how quick it is to make. A perfect recipe by all accounts
Thank you Jacqui, you are very kind! It is indeed very quick to make, as are all my recipes, I get very impatient if I have to wait too long for anything, especially food:)
Ooh wow! I love how the colours are so vibrant, beautiful green with pops of red of pomegranate – perfect for an early spring day. I can just imagine how wonderful it tastes! We love romanesco cauli and reading this has reminded me that we’ve not had one for a while – need to rectify that!
Angela x
Thank you Angela! This vegetable is really lovely, it tastes and looks great in any dish:)