Quinoa Cauliflower Tabbouleh Salad
A tasty fresh spring dish of cauliflower and quinoa paired with herbs, fresh peas, lemon zest and crunchy toasted pepitas.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 head cauliflower
- 2 cups fresh peas (or frozen, thawed)
- 1 bunch parsley, chopped
- 3 sprigs fresh mint, chopped
- 1/2 bunch basil, chopped
- Zest from 2 lemons
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon fresh pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup pepitas (pumpkin seeds), toasted
Instructions
- Cook quinoa according to package directions; cool completely.
- Meanwhile, trim cauliflower, cut into pieces and add in batches to the bowl of a food processor. Pulse until coarse pieces and repeat with remaining cauliflower.
- Toss all ingredients together in a large bowl. Taste and adjust seasoning as desired. Refrigerate at least 2 hours or up to 3 days.