This salad is so refreshing on a warm day that I have been making it on repeat recently as our temperatures have been rising here in Florida. It has a Greek salad influence, but the crispy quinoa, avocado, and cauliflower rice give it a new texture and flavor. I had quinoa in my pantry, so I used it, but you could use rice (brown rice is preferred) or even farro instead.
In place of the Feta cheese, you could use goat cheese crumbles or even ricotta salata. I prefer mini or Persian cucumbers in this salad, and cherry tomatoes are best. Do not skip the addition of the fresh herbs, as they really help to make this salad pop. You can keep the leftovers in the refrigerator overnight, but if you plan to do so, I would add the crispy quinoa or rice just before serving.
Buona Appetito!
Deborah Mele
Ingredients
- 2 Cups Cooked Quinoa or Rice Prepared According To Package Directions
- 1/2 Cup Olive Oil, Divided
- Salt & Pepper To Taste
- 1/3 Cauliflower
- 5 Mini Cucumbers, Halved & Sliced
- 1 Ripe Avocado, Diced
- 6 Green Onions, Chopped
- 1/2 Cup Both Fresh Parsley & Mint, Chopped
- 2 Ounces Crumbled Feta or Goat Cheese
- 1 Large Lemon
- Pinch Red Pepper Flakes
Instructions
- Preheat oven to 425 degrees F. In a bowl, toss together the cooked quinoa or rice, 1/4 cup olive oil, salt and pepper.
- Spread the quinoa across a parchment lined baking sheet and cook for 20 minutes.
- Remove from oven, toss, and return to oven for another 5 minutes, or until lightly browned and crispy.
- Remove from oven and cool.
- While the quinoa is baking, rice the cauliflower in a food processor.
- In a medium bowl, mix together the cauliflower, avocado, cucumbers, tomatoes, onions, and herbs.
- Squeeze the juice of one lemon over the salad along with the remaining olive oil.
- Season with salt, pepper, and red pepper flakes and toss.
- Serve topped with feta cheese and crumbled crispy quinoa.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 576Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 16mgSodium: 264mgCarbohydrates: 45gFiber: 9gSugar: 5gProtein: 12g
