Breaking from tradition isn’t always a good idea. But in this case, swapping out a few ingredients in traditional tabbouleh makes this Mediterranean salad a bit healthier and more accessible. Though it’s typically made with gluten-containing bulgur and loads of oil, this version is oil-free and features protein-packed quinoa and cauliflower rice, both naturally gluten-free. More veggies and extra protein? That combination is always a good idea!
1/2 cup quinoa (1 cup cooked)
1 cup water
1/2 head cauliflower (2 cups riced)
2 medium Roma tomatoes, diced
1 cup diced, seedless cucumbers
1-1/2 cups parsley, finely chopped
2 Tbsp. fresh mint, minced
1 Tbsp. lemon zest
1/4 cup lemon juice
Salt, to taste
Ground black pepper, to taste
- Cook quinoa according to package directions.
- Prepare cauliflower rice. Chop cauliflower into florets and pulse in food processor until small and grain-sized.
- In a large bowl, combine all ingredients, including cooked quinoa and riced cauliflower. Season to taste with salt and pepper.
Note: Refrigerate for up to 4 days.