Oh Indian food, we have never been very good friends. Somehow you are too strong and spicy for me but I want to give you another chance. Lovely people, have you ever combined two recipes together because you wanted to eliminate a few ingredients that you don’t like/can’t find/have never head of from both recipes and then it turns out pretty well? That is exactly what happened with this recipe. I am always intimidated with recipes that require dozens and dozens of ingredients and spices, and to speak frankly, I don’t have the time nor the patience to chase them throughout the city. So here is a very simple, easy to do, not so spicy Indian recipe.
Servings: 4 people
Timing: 30 minutes
– 1 cauliflower
– 1 brocoli
– 2 cups quinoa
– 1 red onion
– 4 cloves of garlic
– 2 handfuls cashew nuts
– 2 tea spoons turmeric
– 3 cm fresh ginger
– olive oil
– salt and pepper
Start by bringing water to a boil in 2 large saucepans. Add salt.
Wash the cauliflower and broccoli.
Cut the cauliflower and broccoli into florets.
Cook in boiling water for 15-20 minutes. You want the vegetables to keep their delicious crunchy texture.
Rinse the quinoa and cook for 10 minutes.
Peel the cloves of garlic and the red onion. Chop as finely as possible.
Heat 3 soup spoons of olive oil in a skillet over medium heat. Brown the onion and garlic for 10 minutes. Stir regularly to avoid them to burn.
Peel the ginger and dice it into tiny cubes. Put them in the skillet with the onion and garlic 2 to 3 minutes before the end.
Drain the broccoli, cauliflower and quinoa.
In a large salad bowl, mix all the ingredients together. Season with turmeric, salt and pepper. Sprinkle with cashew nuts.