![Saltado de Coliflor with Quinoa](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/saltado-de-coliflor-with-quinoa--b8e844c3-eff2-42fc-b880-b60c7a31e5b0.png)
Recipe
Saltado de Coliflor with Quinoa
Peruvian Quinoa Cauliflower Stir-Fry
4.7 out of 5
This recipe is a delightful twist on the traditional Peruvian dish, Saltado de Coliflor. It combines the earthy flavors of cauliflower with the nutty goodness of quinoa, creating a wholesome and satisfying stir-fry.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Plant-based
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, Nut-free, Soy-free
Ingredients
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1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
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1 cup (185g) quinoa 1 cup (185g) quinoa
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 red onion, thinly sliced 1 red onion, thinly sliced
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
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3 cloves garlic, minced 3 cloves garlic, minced
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons vinegar (preferably rice vinegar) 2 tablespoons vinegar (preferably rice vinegar)
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1 tablespoon tomato paste 1 tablespoon tomato paste
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 10g, 1g
- Carbohydrates (total, sugars): 48g, 6g
- Protein: 10g
- Fiber: 8g
- Salt: 2g
Preparation
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1.Cook the quinoa according to package instructions and set aside.
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2.Heat the vegetable oil in a large skillet or wok over medium-high heat.
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3.Add the cauliflower florets and stir-fry for 5-6 minutes until they start to brown slightly. Remove from the skillet and set aside.
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4.In the same skillet, add the sliced onion and bell peppers. Stir-fry for 3-4 minutes until they are slightly softened.
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5.Add the minced garlic and cook for an additional minute.
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6.In a small bowl, whisk together the soy sauce, vinegar, tomato paste, cumin powder, paprika, chili flakes, salt, and pepper.
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7.Pour the sauce over the vegetables in the skillet and stir to coat evenly.
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8.Add the cooked quinoa and stir-fried cauliflower back to the skillet. Toss everything together until well combined and heated through.
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9.Remove from heat and garnish with fresh cilantro.
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10.Serve hot and enjoy!
Treat your ingredients with care...
- Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Cauliflower — Make sure to cut the cauliflower into evenly sized florets for even cooking.
Tips & Tricks
- For a spicier kick, add more chili flakes or a dash of hot sauce.
- Feel free to add other vegetables like snap peas or carrots for extra crunch and color.
- Serve with a squeeze of lime juice for a tangy twist.
- If you prefer a softer cauliflower texture, you can blanch the florets before stir-frying.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve the Saltado de Coliflor with Quinoa as a main dish, accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed with a side of crusty bread or Peruvian-style rice.
Presentation advice
Garnish the dish with a sprinkle of fresh cilantro leaves and serve it in a colorful bowl or on a vibrant plate to enhance its visual appeal.
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