Cauliflower and Quinoa Tabbouleh
Cauliflower and Quinoa Tabbouleh is a delicious and healthy twist on the classic Middle Eastern dish. It's made with cauliflower, quinoa, fresh herbs, and a tangy lemon-olive oil dressing. This tabbouleh is perfect for a light lunch or dinner, and it's also a great way to use up leftover cauliflower.
Tabbouleh is a classic Middle Eastern dish that is typically made with bulgur, tomatoes, cucumbers, parsley, mint, and a lemon-olive oil dressing. This recipe for Cauliflower and Quinoa Tabbouleh is a twist on the traditional dish, using cauliflower and quinoa instead of bulgur. I first came up with this recipe when I was looking for a way to use up some leftover cauliflower. I had roasted a whole head of cauliflower for dinner the night before, and I had about half of it left over. I didn't want to just eat it plain, so I decided to try making tabbouleh with it. I added some cooked quinoa, fresh herbs, and a lemon-olive oil dressing, and the result was delicious! This tabbouleh is a great way to use up leftover cauliflower, and it's also a healthy and delicious meal on its own.
Prep time: 20 | Cook time: 0 | Serves: 4
Ingredients
- 1 head of cauliflower, chopped
- 1 cup quinoa, cooked
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup olive oil
- 2 tablespoons lemon juice
Instructions
- In a large bowl, combine the cauliflower, quinoa, parsley, mint, cilantro, and red onion.
- Whisk together the olive oil and lemon juice in a small bowl.
- Pour the dressing over the cauliflower mixture and toss to coat.
- Season with salt and pepper to taste.
- Serve immediately or chill for later.
Why It Works
- The cauliflower adds a nice crunch and texture to the tabbouleh.
- The quinoa adds protein and fiber to the dish.
- The fresh herbs add a bright and flavorful contrast to the cauliflower and quinoa.
- The lemon-olive oil dressing is tangy and flavorful, and it helps to bring all of the ingredients together.