Hey there,
So, I know I have been sort of slacking on here. Well you might already know this but I am actually a full-time student so doing Instagram, maintaining a blog, working and studying all at the same time is kind of impossible for me right now, hence the lack of posts on here in the past few months. However, I am finally on my summer break, which means I’ve got way more time on my hand to shoot and test recipes.
Last week I got home after a day at the library, yes I’ve still got a paper to finish, so technically I’m not on my break yet, however, I don’t have any lectures…
A day in the library followed by a cooking sesh.
Anyways, last week I got home after a day in the library and I really felt like trying a new recipe and actually writing it down and taking a pictures, the whole thing. I even took a little writing break from my paper to note down my recipe in advance so it would be easier when I was actually cooking it. As I just had my fridge restocked the day before I had loads of things to choose from, yet I decided to go for my seasonal favourites: strawberries and tomatoes. It’s been super hot here recently so a salad was the way to go.
Seasonal favourites are a must.
I settled for a quinoa salad on a base of greens. This time I settled for baby spinach and kale, yes Swiss kale is finally available again. I then topped everything with fresh local strawberries and tomatoes as well as some baby cucumber. Last but not least I sprinkled on some toasted pine nuts and drizzled everything with a deliciously creamy dressing made of tahini and basil, two other favourites of mine.
I ended up serving my salad alongside some asparagus and marinated tofu. There’s a recipe for marinated tofu in my book SEASONS, however, you can just whip up your own marinade, just make sure you let your tofu marinate for a while so the flavours can really come together. What you’ll end up with is a deliciously infused tofu that is for sure boring. Trust me I even managed to convinced a few fellow tofu haters to start enjoying it with my marinated tofu, yes it’s that good.
Anyways, let’s get cooking.
Quinoa strawberry salad, so fresh and tasty.
- ¼ cup cooked quinoa
- 1 handful of kale, chopped
- 80g baby spinach
- 1 tbs pine nuts, toasted
- 100g strawberries cut in half
- 3 tomatoes, cut into slices
- 2 mini cucumbers, pealed into slices
- DRESSING:
- 2 tbs tahini
- 1 lemon, juice
- 1 bunch of basil
- 1 tbs balsamic
- 50ml water
- GARNISH:
- baby sorrel (optional)
- For the dressing add all of the ingredients into a food processor or blender and blend until smooth.
- Massage the kale with 1 tablespoon of dressing, then add in the spinach and plate onto a platter. Top with tomatoes, strawberries, quinoa, pine nuts and cucumber and drizzle with the rest of the dressing. Garnish with micro greens (I used baby sorrel).
Bisous,
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