Recipe information
Total Time
25 minutes
Yield
Servings
Ingredients
1/2 cup red or white quinoa
1/2 head of cauliflower, coarsely grated
1/2 cup finely chopped parsley plus some picked leaves for garnish
1/2 cup roughly chopped pitted kalamata olives
1/3 cup olive oil
1/3 cup toasted chopped walnuts
2 tablespoons lemon juice, plus more
1 teaspoon lemon zest
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Preparation
Step 1
Bring a large pot of salted water to a boil. Add quinoa and simmer until fully cooked, about 15 minutes. Drain and return quinoa to pot. Cover with a lid and let it sit for 5 additional minutes. Fluff with a fork and transfer to a large bowl or sheet pan to cool.
Step 2
Combine cooled quinoa and the remaining ingredients in a large bowl. Season with salt, pepper and more lemon juice if desired. Transfer to a large serving bowl or platter, and scatter parsley leaves over. Serve cold or room temperature.
Nutrition Per Serving
7 servings
1 serving contains: Calories (kcal) 210 Fat (g) 7 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 12 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 220
