There is nothing more refreshing than a crunchy, juicy salad, and this salad will be the perfect lunch for you.
And if you struggle to do your business in the bathroom, this will have you running…there…
As an Arab, I enjoy a good old-fashioned tabbouleh. While I wouldn’t take away from the regalness of a classic recipe, I sometimes crave something more complex that still retains the basic elements of tabbouleh—that’s where this recipe comes in.
My measurements for all the ingredients vary depending on the day and what I feel like, especially when it comes to the ratio of quinoa to cauliflower. As long as you season to taste, you can't go wrong.
Ingredients:
1 cup uncooked red quinoa
1 small/medium cauliflower
1/2 cup dried cranberries (or more to taste)
A handful of halved almonds (or more to taste)
2 bunches of parsley
1 bunch of mint (optional)
1–2 celery sticks (optional)
Lemon, olive oil, and salt to taste
- Rinse the quinoa with water and place it in a small pot with 2 cups of water (the ratio of water to quinoa is 2:1). Bring it to a boil, then reduce the heat and cover with a lid. Let it simmer for 15 to 20 minutes, depending on the amount of quinoa you’re cooking. For half a cup of quinoa, I usually simmer it for about 7 to 10 minutes. Once done, set aside to cool.
-Cut the cauliflower into florets and pulse them in a food processor until they resemble rice. (If you have any extra, cauliflower rice freezes and thaws well, making it great for meal prep.)
-Finely chop the parsley and mint.
-Slice the celery and cut into crosswise slices.
-Add all the ingredients to a large bowl. You don’t need to use the exact amounts of quinoa and cauliflower, feel free to adjust depending on the day and your mood
-Squeeze around 3 lemons and add oil and salt, adjust the seasoning as needed.
-Add the halved almonds and cranberries.
Toss everything together and enjoy!
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