Last October, I was suffering from a bad stomach condition that lasted more than a month. I needed to eat clean, with lots of fiber, and without spices or chilies. Talk about constraints here.
Constraints breed creativity, though ; that’s what I discovered in no time. I made choices that I wouldn’t have made any other way, such as going to boring Cojean for lunch, and eating a boring vegan superfood salad.
There I sat with my salad, feeling sorry for myself ; expecting absolutely no pleasure, and eating because I had to.
I took a bite. I mentally gasped, my eyes probably bulged as I sat there, dumbfounded.
What the hell ? How can it be this good ? The sugary elements like raisins and pumpkin popped into my mouth, offsetting the pleasant bite from the vinaigrette ; the creamy kale hummus, aromatic and boosted by some chervil, paired perfectly with the pumpkin and quinoa, and it was a textures’ festival between the crunchy, the soft and the creamy.
I ate the whole thing up as if it was a Christmas’ feast. No joke ; I had never eaten a meal without any spices, any meat and any excess fat with such wonderful flavour.
I knew I had to reproduce it right away. I’m happy to say I figured it out, and although there’s a bit of work involved, it’s all worth it.
Hear me out ; at some point in winter, after the upteenth cheesy, heavy meal you eat in a row, you’ll feel like having a salad. Make this one. You won’t regret it.
Pumpkin Quinoa Salad (with Kale Hummus) – Recipe
Ingredients – Where to find them
You might need to visit an organic store / a farmer’s market to get some of the items listed here, such as sunflower seeds, raisins or kale.
Ingredients – Advice & key points
Not much to say here ; it’s a straight-forward salad!
- Don’t skip the Kale Hummus! It’s what gives this salad its pleasant creaminess and freshness :
- I recommend blanching kale, as it removes its bitterness and softens its texture ;
- If you cannot find kale, you might replace it with spinach, and only blanch them 1mn.
All set ? Let’s make this Pumpkin Quinoa Salad!
Pumpkin Quinoa Salad (with Kale Hummus)
Description
A complex, perfectly balanced salad, with a unique texture's play and several flavour bursts from the herbs, raisins, hummus and zingy vinaigrette.
Ingredients
For the salad
For the Kale Hummus
Dressing
Instructions
Prep your ingredients
Peel and finely dice the squash. Mix in a bowl with salt and olive oil.
Bake 30 min at 200° until tender and slightly golden.
Careful ; don't overcook, or your small dices would get too dry and crunchy.Cook your quinoa
Rinse quinoa under cold water.
Bring your broth to aboil. Add quinoa, cover & let it cook for 15 minutes.
Cover and leave to rest for 5 minutes.
Strain and drizzle with olive oil.
Hummus time !
Blanch kale leaves in boiling water for 3 mins. Place in cold water with ice cubes. Strain.
Transfer to blender. Add all ingredients except olive oil. Blend.
Once the mixture is smooth enough, add your olive oil and blend a few more seconds.
Finish prepping your ingredients
Thinly shred your cabbage, using a vegetable peeler (easiest way) or a knife. Mince mint & separate a few chervil leaves.
Prepare your dressing by gradually emulsifying vinegar and oil. Add your lemon.
Assembly time !
Put it all together !
On a bed of arugula, add quinoa, squash, white cabbage, mint, raisins, and sunflower seeds.
Add 1 to 2 tablespoons vinaigrette per person, and 1 large dollop of kale hummus.
Sprinkle with chervil.
Et voilà !! You're done !