This simple, gluten free Romanesco Quinoa Herb Salad makes a delicious and healthy light meal idea. Works great also as a side dish paired with chicken or fish.
ROMANESCO QUINOA HERB SALAD
This Romanesco Quinoa Herb Salad 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 I’ve used chives and mint, in addition to parsley, for a more intense herb flavour. I also used more quinoa than herbs (traditional tabbouleh would contain less bulgur and more herbs). So this salad makes a satisfying vegetarian lunch, rather than just a side dish.
RELATED POST: Cauliflower Tabbouleh with Pomegranate
Baby Romanesco (also known as Broccoflower or Roman Cauliflower) is a very decorative vegetable. It’s small and shapely with a pointy top, the 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 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 handy 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 being a tasty and nutritious lunch idea, you can also enjoy this Romanesco Quinoa Herb Salad as a side dish. I’s delicious served with chicken and other white meats. Perfect to add to your Easter brunch menu!
I’ll be posting more Easter recipe ideas this week and next so be sure to come back in a few days!
Check out this roundup of 11 Easter Brunch Recipes!
I shared this recipe with Meat Free Mondays, #CookBlogShare (hosted by Hijacked by Twins). What’s Cookin’ Wednesday and Fiesta Friday which I am co-hosting with Diann from Of Goats and Greens. Join the party, share your culinary adventures with the rest of the Fiesta Friday community! Diann and I will visit and share your lovely recipes on various social media:)
- 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.
Perfect for your Spring Brunch! Don’t forget to Pin It:)