fbpx

Spring Quinoa and Cauliflower Tabbouleh

Quinoa Tabbouleh
Share on twitter
Share on facebook
Share on pinterest
Share on email

Spring Quinoa and Cauliflower Tabbouleh

Created by Wendy at Fit-and-Frugal.com Spring Quinoa and Cauliflower Tabbouleh is a aromatic and flavorful dish featuring Ancient Harvest quinoa  complemented with savory cauliflower.

Prep Time: 15
Total Time: 30

Ingredients

  • 1 cup Ancient Harvest Traditional Quinoa
  • 3 cups loosely packed fresh cauliflower florets
  • ¼ cup lemon juice
  • 2 garlic cloves, minced
  • ⅓ cup extra-virgin olive oil
  • salt and pepper to taste
  • 1 cup sugar snap peas, halved diagonally
  • 1 cup spinach leaves, washed, spun dry and chopped
  • 1 large English cucumber, halved lengthwise and cut into ¼ inch pieces
  • 1 cup cherry or grape tomatoes, halved
  • ⅓ cup fresh mint, chopped
  • ½ cup parsley, roughly chopped
  • 1 bunch spring onions, thinly sliced
  • ⅓ cup hazelnuts, coarsely chopped
  • Optional: ½ cup crumbled feta

Directions

  1. Prepare quinoa according to package directions. Place in a serving bowl and set aside.
  2. Place cauliflower florets in a food processor. Pulse until the cauliflower is finely chopped and resembles rice. Add to quinoa in bowl.
  3. Prepare the dressing: whisk lemon juice, garlic and oil. Season with salt and pepper.
  4. Add remaining ingredients (sugar snap peas through hazelnuts and feta, if using) to bowl and stir to evenly combine. Add dressing and stir to coat.
Servings: 6