Colorful Quinoa Kiwano Salad

Introduction:

Today, I’m excited to share a unique and flavorful dish that reminds me of vibrant summer days. This recipe combines unexpected ingredients to create a refreshing and satisfying meal that is perfect for any occasion.

Ingredients:

• purple cauliflower (250g)
• kiwano melon (1)
• black quinoa (100g)
• fennel bulb (1)
• pistachios (50g)
• fresh mint leaves (a handful)
• lemon (1)
• olive oil
• salt
• black pepper

Kitchen Tools:

• chef’s knife
• cutting board
• saucepan
• strainer
• mixing bowl
• microplane

Preparation:

I start by cooking the black quinoa according to package instructions in a saucepan. While the quinoa is cooking, I chop the purple cauliflower into small florets and slice the fennel bulb thinly. Then, I cut the kiwano melon in half, scoop out the seeds, and dice the flesh. In a mixing bowl, I combine the cooked quinoa, purple cauliflower, fennel, kiwano melon, chopped pistachios, and torn mint leaves.

For the dressing, I zest the lemon into the mix, squeeze in the juice, add a drizzle of olive oil, and season with salt and black pepper. I toss everything together until well combined, adjusting the seasoning to taste.

Tips:

To add an extra layer of flavor, try roasting the purple cauliflower before adding it to the salad. The caramelization will complement the freshness of the kiwano melon and mint beautifully.

Serving:

This vibrant purple cauliflower salad weighs approximately 800g once prepared. It serves 4 people, with each serving weighing around 200g. Each serving is estimated to have around 250 calories.

I hope you enjoy trying out this colorful and tasty dish. Feel free to get creative with the ingredients and make it your own! Happy cooking!