Sprouted Quinoa Salad with Marinated Cauliflower and Cranberries, Miso-Cashew Dressing

Here's a salad that stands entirely on its own: sprouted quinoa for the base, cauliflower florets marinated then dehydrated for a roasted illusion, pumpkin seeds and cranberries for contrast, plenty of fresh herbs and rocket. Sprouted quinoa simply needs a little planning ahead: soaked overnight, rinsed twice a day and left to drain, it shows its first sprouts within a few hours and turns out noticeably more tender than cooked quinoa, with a touch of extra crunch. The cauliflower, meanwhile, first goes through a marinade of tamari, smoked paprika, cider vinegar, honey and olive oil, then spends four hours in the dehydrator at low temperature: it concentrates in flavour, browns slightly, and completely loses the raw, dry feel of chopped cauliflower. Without a dehydrator, a spell in the oven works very well too, though the recipe then stops being raw. The miso-cashew dressing ties it all together: salty, lightly sweetened with coconut nectar, sharpened with vinegar, it coats everything without weighing it down. Makes two generous plates.

Ingredients

For the salad

• 200 g sprouted quinoa (soak the quinoa overnight in a nut-milk bag, rinse and drain twice a day, hang the bag up for good drainage: sprouts appear within 4 to 8 hours)
• 1 medium cauliflower, cut into florets
• 70 g pumpkin seeds
• 100 g cranberries, setting a few aside for garnish
• 1/2 bunch flat-leaf parsley, chopped
• 1/2 bunch mint, chopped
• 100 g rocket (arugula)
• 1/4 red onion, finely sliced
• 1 tablespoon tamari
• 1 teaspoon smoked paprika
• 1 tablespoon raw honey
• 1 tablespoon cider vinegar
• 1 tablespoon olive oil
• Salt and pepper

For the miso-cashew dressing

• 6 cl (¼ cup) white miso
• 6 cl (¼ cup) coconut nectar
• 6 cl (¼ cup) cider vinegar
• 6 cl (¼ cup) olive oil
• 75 g cashews, soaked 20 minutes then drained
• 2 to 4 tablespoons water, to thin if needed
• Salt and pepper

Method

1. In a mixing bowl, coat the cauliflower florets with the tamari, smoked paprika, honey, cider vinegar, olive oil, salt and pepper.
2. Spread them on a dehydrator tray and leave for 4 hours at 45 °C (113 °F). Set aside while you prepare the rest. Without a dehydrator, a spell in the oven gives a similar result, but the salad is then no longer raw.
3. In a large bowl, combine the sprouted quinoa, cauliflower, pumpkin seeds, cranberries, parsley, mint, rocket and red onion, then toss together.
4. For the dressing, blend the miso, coconut nectar, vinegar, olive oil and drained cashews until smooth. Thin with water if needed and adjust the seasoning.
5. Pour the dressing into a small jar and serve it on the side, so everyone can help themselves.

Tip

Quinoa sprouts fast, but it sprouts poorly if it sits in water: it's the draining, more than the soaking, that makes the difference. Make the dressing last and keep it on the side until serving: added ahead of time, it wilts the rocket within minutes.

FAQ: your questions about sprouted quinoa