Quinoa salad with shaved cauliflower, green apple and Berloumi
This quinoa and grilled cheese salad with shaved cauliflower, apple and parsley is amazingly delicious. Paired with our fresh and creamy Labneh and the fried Berloumi, it is a feast of crunchy and soft textures. It is definitely one of our tastiest recipes and will take your next barbecue to the next level.
Quinoa salad
At The Dairy, we prepare our quinoa in a flash in the pressure cooker. If you’d rather not do that, follow the instructions on the package. If you do want to do that, you’ll find some good instructions below.
Wash 200 grams of quinoa thoroughly under running water. Put the quinoa together with 7 dl water in the pressure cooker. Heat, while stirring, over high heat until the water boils, then put the lid on. Set the pressure cooker to the highest setting (almost always 1 bar). Allow the pressure cooker to pressurize but do not steam (you should never do that with a pressure cooker). Cook for four minutes and then quickly cool the pressure cooker under cold running water. Pour the quinoa through a fine sieve and then spread it out on a serving plate to cool. Do not rinse the quinoa with cold water but do allow it to evaporate and cool thoroughly.
Cut 100 g green apple into fine pieces, toast 40 g pine nuts, coarsely chop 40 g flat parsley, finely chop 35 g white celery, and shave a cauliflower on the mandolin or kitchen planer until you have 200 g left. Use the rest of the cauliflower in a puree or soup. Mix all this under the quinoa.
Also pour over 3 cl white balsamic vinegar (or other white vinegar), 3 cl grapeseed oil, 2 cl nut oil and 50 grams of dark raisins.
Serve this quinoa salad naturally with our baked or grilled Berloumi and a fresh yogurt dressing based on our Labneh.