Saltado de Coliflor with Quinoa

Ingredients

• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar (preferably rice vinegar) 2 tablespoons vinegar (preferably rice vinegar)
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• 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

1. 1.
   Cook the quinoa according to package instructions and set aside.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. 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.
4. 4.
   In the same skillet, add the sliced onion and bell peppers. Stir-fry for 3-4 minutes until they are slightly softened.
5. 5.
   Add the minced garlic and cook for an additional minute.
6. 6.
   In a small bowl, whisk together the soy sauce, vinegar, tomato paste, cumin powder, paprika, chili flakes, salt, and pepper.
7. 7.
   Pour the sauce over the vegetables in the skillet and stir to coat evenly.
8. 8.
   Add the cooked quinoa and stir-fried cauliflower back to the skillet. Toss everything together until well combined and heated through.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 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.