Deliciously Ella Deli Bowl: Jewelled Quinoa & Tahini Cauliflower // Vegan + GF
While in London recently, the Deliciously Ella Deli's were a major priority. We ended up visiting three or so times because they truly did exceed my expectations in so many domains. Not only was the food out of this world (Ella really knows how to weave some magic with vegetables), but the service, decor, location and vibe of the joints made them thoroughly irresistible. I found myself coming back to this particularly delicious quinoa salad over and over again, and I know, it's quinoa not anything astounding, but far out was this good. I just hope you make it and see for yourself (my version tastes pretty dang close!!) that it truly is one of those simple dishes that you could happily live off if necessary. I also had the cauliflower while over there, and I've added that to this attempt at making a legit (or close to) Deliciously Ella Deli bowl experience at home.
- 3/4 cup quinoa, rinsed
- 1/2 cup frozen peas
- 6 radishes, super thinly sliced
- 4 spring onions, white and light green parts thinly sliced
- 1/2 bunch mint, roughly chopped
- 1-2 tbsp olive oil
- juice of 2 lemons
- salt & pepper
- 1 tbsp maple syrup
- 1 tsp minced garlic
- cauliflower florets (as many as your desire)
- garlic powder
- hulled tahini
- black toasted sesame seeds
- falafels/lentil balls or burgers to complete your bowl
- Pre-heat your oven to 200C and boil your kettle.
- Put your drained quinoa into a pot and cover with the boiling water, cooking with the lid on until all the water is absorbed and the quinoa tender. The ratios will be on the package, yet you can't go too wrong, so don't stress if it looks like too much water, you can always drain it. When there is a little water left at the bottom of the pan, turn off the heat and stir in the frozen peas. Return the lid to the pot, and let sit for 5-7 minutes until the peas are just tender and all the water absorbed.
- Meanwhile, prepare your cauliflower by placing the florets on some baking paper, drizzling over some olive oil, a sprinkling of salt and pepper and some garlic powder. Get your hands in there, massaging the florets so they are all thoroughly covered in seasoning. Place in the pre-heated over and cook for 15 minutes, or until lightly browned and tender as ever.
- Get a small jar and add the olive oil, lemon juice, salt and pepper, maple and garlic, swirling it around with the lid on until combined.
- In a large bowl add the radish, spring onion and mint. Then when the quinoa and peas are cooked, rinsed in a sieve under cold water until cold, squeezing out all excess water with your hand before adding it to the bowl.
- Add half the dressing to start with, then toss the salad and taste it to see what else you think it needs. I added the rest of the dressing, yet it might be A-okay as it is for you.
- Serve some of the salad on a bowl or plate, adding some roasted cauliflower florets on the side. Drizzle the florets in tahini and then sprinkle with sesame seeds. If you so desire, heat up some falafels or lentil patties to have on the side to complete the full effect. Then tuck in, your very own Deliciously Ella Deli Bowl, from which ever corner of the world you are in :)