Cauliflower and Quinoa Tabbouleh Salad

Makes 6 servings (1 ¼ cup per serving)

Ingredients

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

Dressing

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

Preparation

  1. Heat vegetable oil in a large pan.
  2. Add cauliflower and cook until the cauliflower starts to release some moisture and crisp up. *Don’t overcook the cauliflower, we want it el dente and not too soft.
  3. Once cooked, place onto a baking sheet and put into the fridge to help cool quickly.
  4. Once cooled, combine all of the vegetables, herbs and quinoa in a bowl and mix well.
  5. In a small bowl, combine all of the dressing ingredients and pour over the salad and 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 grains and starch, 0 proteins, 3 vegetables, 0 fruit, 1 fat, 0 dairy