Red radish is a wonderful low-calorie vegetable, but is often neglected in the daily diet. I prefer it to other types of turnips because it is slightly spicy and has a weak aroma – it is easily combined with other products. Red radish is firm and dense, which is why I mainly cook or ferment it.

When I bake it, its red color and aroma are preserved, softening and retaining its shape. This time I decided to add roasted radish to the salad, so I cut it into cubes for easy mixing with other products. Turnip has a specific aroma that is preserved during cooking and its combination with various spices is difficult. When I bake it, I combine it with sumac and fennel seeds. When roasted, the aroma of sumac loses its sharpness, but gives depth to the aroma of turnips. And fennel seeds give a slightly sweet taste, which contrasts beautifully with the slightly spicy taste of red radish. Why black quinoa? Because its black color contrasts with the white color of beans, the red color of turnips and the green color of spring onions and arugula – I like to eat colored! When cooked, black quinoa seeds retain their shape and do not stick together, which allows even distribution in the salad. The shell of the cooked seeds has a slight crispness, which contrasts with the oily softness of the cooked beans. And because cooked black quinoa does not have the intrusive aroma of cooked white quinoa, it can be easily combined with other highly flavored products such as spring onions, arugula micro-plants and roasted red radish with sumac. I add micro-plants arugula to the salad, because they do not have the spicy taste of arugula leaves and the specific aroma is barely perceptible. I use boiled white beans because they have a very weak aroma and so do not dominate over other ingredients. The protein pumpkin sauce, which is vegan and gluten-free, increases the protein content of the salad, imperceptibly sticks to all the ingredients and adds a mild flavor to roasted pumpkin seeds. For me, this salad is a real delight of flavors and mustaches, colors and textures – with each bite I feel the sweetness of beans with a slight spiciness of onions and red turnips, the crunchiness of black quinoa seeds and the light aroma of roasted pumpkin seeds from protein pumpkin sauce. With the balanced gluten-free vegan food I get a little pleasure, because I prepare it with a lot of love and inspiration!

Salad ”Tasty Challenge”

Course: Recipes, Salads

Количество

1120

грама

Подготовка

minutes

Готвене

minutes

Калории

1158.41

ккал

Bean salad with roasted red radish and black quinoa

INGREDIENTS

400 g white beans pre-cooked
It can use beans from a jar or can
30 g arugula micro-plants
20 g spring onions
Roasted turnips
280 g red turnip pieces
15 g grape seed oil
2 g Himalayan pink salt
It can be replaced with any other salt
1 g ground white pepper
4 g sumac /Sicilian sumac/
2 g dill seeds
Quinoa boiled
80 g black quinoa
300 ml. filtered water
Pumpkin protein sauce
80 g pumpkin protein
2 g Himalayan pink salt
It can be replaced with any other salt
25 g fresh lemon juice
It can be replaced with 10 g. apple cider vinegar natural unfiltered
1 g ground cumin
1 g ground cardamom
1 g fennel seed ground
5 g coriander seeds ground
150 ml. filtered water

COOKING INSTRUCTIONS

I wash the turnip, cut it into slices 1 cm thick and then cut it into cubes. Put in a bowl and add the oil, salt and spices. Stir well until everything sticks well on the turnip cubes. Pour into a shallow pan on baking paper. I bake the turnips in a preheated oven at 180°C for 20 minutes. Different ovens bake for different times, so it’s a good idea to check after 10 minutes by stabbing with a fork how much the radish is baked!
I measure the required amount of black quinoa, put in a saucepan and add the water. I put it on the stove and turn it on strongly. When it boils, reduce to medium. I periodically stir the quinoa, which is boiled for 10 minutes, absorbing all the water. Remove the cooked quinoa from the heat and set aside to cool.
I check the radish in the oven – when it is baked I take it out and set it aside to cool.
I clean and wash the stalks of spring green onions. I wash the micro-plants from arugula.
In a large bowl I put the required amount of cooked white beans. I use soaked, boiled and then frozen white beans in the freezer, which I pre-remove and thaw!
I cut the spring onion into 0.5 cm circles and add it together with the arugula to the bean bowl. Add the cooked quinoa and roasted radish, stirring gently.
In the blender bowl I put all the ingredients for the protein sauce. Blend until smooth – it takes a few seconds. You can mix the ingredients by hand, but the sauce will not be as smooth as the blended one!
I add the protein sauce to the bowl. Stir gently until all ingredients are evenly mixed. I serve the finished salad with a slice of lemon – the addition of freshly squeezed lemon juice just before eating gives a slight sour taste!