Warm cauliflower and quinoa salad

Warm cauliflower and quinoa salad

Total: 35 min. | Active: 35 min.
vegetarian, gluten-free
Nutritional value / person: 643 kcal
, Fat: 31 g
, Carbohydrate: 56 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g quinoa
5 dl water, boiling
½ tsp salt


1 tbsp mustard
3 tbsp white balsamic vinegar
3 tbsp olive oil
180 g plain yoghurt
4 sprigs thyme, leaves torn off
½ tsp salt
a little pepper


olive oil for frying
260 g tofu, cut into cubes
300 g cauliflower divide into florets, cut into thin slices
¼ tsp salt
1 tin chickpeas (approx. 215 g), rinsed, drained
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How it's done

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Empty the quinoa into the boiling water, cover and simmer over a low heat for approx. 15 mins. until just soft, season with salt.


In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Mix half of the dressing into the quinoa, leave to cool. Set aside the remainder of the dressing.


Heat the oil in a non-stick frying pan. Fry the tofu for approx. 5 mins., turning occasionally, remove. Heat a dash of oil in the same pan. Reduce the heat, add the cauliflower, fry for approx. 8 mins., stirring occasionally, season with salt. Add the chickpeas, tofu and cauliflower to the quinoa, mix, plate up. Drizzle with the reserved dressing.

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