Updated: Jul 29
The perfect salad for cold winter days to warm your belly and nourish your body.
Makes: 2 serves
Prep Time: 30 minutes
Total Time: 35 minutes
2 cups Quinoa
2 soft boiled egg
Half a bunch of broccolini curt into thirds
Quarter of a cauliflower cut into bite size pieces
5 medium carrots ( sliced into wedges)
2 Preserved lemon wedges ( minced )
To preserve lemon : cut a fresh lemon into quarters and pack it nice and tight into a clear jar. Cover with rock salt and sit it for one month. If you don't have any on hand or cannot find them in store you can instead use the zest of lemon through your salad for a similar effect.
1 cup of spinach or silverbeet shredded
1 brown onion thinly sliced (or fermented onion if you have it)
3 garlic cloves ( also fermented if you have them)
50g organic butter diced
Wash all ingredients and allow them to drip dry briefly.
Pour the 2 cups of quinoa into a pot and cover with water (do not add salt it will cook your quinoa unevenly)
Bring to the boil and simmer for roughly 12-15 minutes until the quinoa is cooked and most of your water has evaporated.
Prepare vegetables to your desired cuts and sizes and set aside by the stove.
Bring a large fry pan or pot to a medium heat and begin to cook your onion and garlic first, adding salt and pepper about 3 minutes in.
Then add your broccolini, cauliflower, carrots to the pan with another pinch of salt.
Turn heat down to low and place a lid onto, adding a sealed steam effect to your vegetable cooking.
After 5 minutes remove the lid and add your quinoa with 1 cup of water, vegetable stock or bone both for an extra gut health booster.
Sprinkle the spinach, preserved lemon and butter into your mix and gently stir until your butter has melted and your greens have wilted.
Add a splash of vinegar for a strong tangy flavour and a pinch of salt and pepper.
Serve with a soft boiled or poached egg on top and a drizzle of hot sauce if you like the spice.
Enjoy this salad warm or cold.