This salad is so refreshing on a heat day that I’ve been making it on repeat not too long ago as our temperatures have been rising right here in Florida. It has a Greek salad affect, however the crispy quinoa, avocado, and cauliflower rice give it a brand new texture and taste. I had quinoa in my pantry, so I used it, however you would use rice (brown rice is most popular) and even farro as a substitute.
Instead of the Feta cheese, you would use goat cheese crumbles and even ricotta salata. I choose mini or Persian cucumbers on this salad, and cherry tomatoes are finest. Don’t skip the addition of the contemporary herbs, as they actually assist to make this salad pop. You may hold the leftovers within the fridge in a single day, however should you plan to take action, I might add the crispy quinoa or rice simply earlier than serving.
Buona Appetito!
Deborah Mele
Components
- 2 Cups Cooked Quinoa or Rice Ready In accordance To Package deal Instructions
- 1/2 Cup Olive Oil, Divided
- Salt & Pepper To Style
- 1/3 Cauliflower
- 5 Mini Cucumbers, Halved & Sliced
- 1 Ripe Avocado, Diced
- 6 Inexperienced Onions, Chopped
- 1/2 Cup Each Contemporary Parsley & Mint, Chopped
- 2 Ounces Crumbled Feta or Goat Cheese
- 1 Massive Lemon
- Pinch Crimson Pepper Flakes
Directions
- Preheat oven to 425 levels F. In a bowl, toss collectively the cooked quinoa or rice, 1/4 cup olive oil, salt and pepper.
- Unfold the quinoa throughout a parchment lined baking sheet and prepare dinner for 20 minutes.
- Take away from oven, toss, and return to oven for one more 5 minutes, or till calmly browned and crispy.
- Take away from oven and funky.
- Whereas the quinoa is baking, rice the cauliflower in a meals processor.
- In a medium bowl, combine collectively the cauliflower, avocado, cucumbers, tomatoes, onions, and herbs.
- Squeeze the juice of 1 lemon over the salad together with the remaining olive oil.
- Season with salt, pepper, and pink pepper flakes and toss.
- Serve topped with feta cheese and crumbled crispy quinoa.
Diet Info:
Yield: 4
Serving Measurement: 1
Quantity Per Serving:
Energy: 576Whole Fats: 41gSaturated Fats: 8gTrans Fats: 0gUnsaturated Fats: 31gLdl cholesterol: 16mgSodium: 264mgCarbohydrates: 45gFiber: 9gSugar: 5gProtein: 12g
