Quinoa Cauliflower Tabouleh Salad
Middle eastern flavor meets protein enriched side dish. Sprinkle in some feta and repurpose for a pita wrap.
Goes great with
Thai Style Green Curry Chicken
Kale Ricotta Ravioli
Tandoori-Inspired Spiced Chicken
Ingredients
- 1 small cauliflower
- 1 bunch parsley, chopped
- 3 sprigs fresh mint, chopped
- ½ bunch basil, chopped
- 3 tablespoons lemon juice
- ½ cup quinoa (we suggest red quinoa)
- 1 cup water
- 1 tablespoon extra virgin olive oil
- Sea salt & fresh cracked black pepper
Instructions
- Place water in a pot over medium heat and bring to a boil. Place quinoa in boiling water and cook for about 15-20 min until soft (but not mushy!). Remove from heat, set aside and cool completely.
- Trim cauliflower, cut in chunks and place in a food processor or blender, pulse until it looks like coarse meal.
- In a big bowl combine the cooked quinoa, chopped herbs, extra virgin olive oil, lemon juice, and cauliflower. Season with sea salt and fresh cracked pepper.
*Serves 4
Pro tip: To add extra protein you can top with feta cheese, halloumi, or hummus