Cauliflower and Quinoa Tabbouleh Salad

Makes 6 servings (1¼ cups per serving)

Ingredients

  • 1 tsp vegetable oil
  • 4 cups cauliflower, riced
  • 2 cups cooked quinoa, cooled
  • 2 cups chopped cucumber
  • 1 cup diced celery
  • 2 cups chopped tomatoes
  • ¼ cup chopped green onion
  • ¼ cup fresh chopped mint
  • ½ cup fresh chopped parsley

Dressing

  • 2 tbsp olive oil
  • 1 lemon, juice and zest
  • 1 clove minced garlic
  • ½ tsp salt
  • ½ tsp pepper

Preparation

  1. Heat oil in a large pan over medium heat.
  2. Add cauliflower and cook until the moisture is evaporated and cauliflower is tender crisp. *Do not overcook.
  3. Transfer cauliflower to a baking sheet or large plate and refrigerate to cool quickly.
  4. In a large bowl combine cooled cauliflower, quinoa, cucumber, celery, tomatoes, green onion, mint and parsley.
  5. In a small bowl, combine dressing ingredients and pour over the salad. Mix well.
  6. Serve and Enjoy!

 

Nutritional analysis per serving: 161 calories, 7 g fat, 5 g protein, 22 g carbohydrate (17 g available carbohydrate), 5 g fibre, 69 mg sodium

My Viva Plan® Servings: 1 grain, 3 vegetables, 1 fat