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

 

Print Recipe