Less wheat-based tabbouleh means those with sensitivities can enjoy their favorite fresh-flavored dish. Less focus on the grain as the main ingredient means a lighter experience all around. Less wondering what to do for your next potluck makes planning a snap – because this dish is a winner!
- 1 small head cauliflower, washed & cut into small florets
- 1 and 3/4 cups water
- 1cup quinoa, dry
- 1 bunch cilantro
- 1 bunch Italian flat leaf parsley
- 1 bunch mint
- 1/2 to 1 cup walnuts, chopped & toasted
- 1/2 – 3/4 cup dried cranberries
- 2-3 tbsp olive oil
- 2-3 tbsp of juice from one large lemon & zest
- 1 tsp salt or to taste
- 1Cook quinoa by combining the grain with the water in a saucepan. Bring to a boil over high heat. Once boiling, turn heat to low (without raising the lid) and cook for 20 minutes. Once finished, remove lid and fluff with a fork while it cools in the pot.
- 2Wash and cut the cauliflower into small florets, saving the stem part for soup (or include it if you prefer). Chop to a 1-2 inch dice. This will produce 4-6 cups of chopped cauliflower.
- 3Cook cauliflower in boiling salted water or in a steamer for 6-8 minutes until tender. Drain and rinse quickly with cold water to cool.
- 4Chop the walnuts and toast either in a dry pan over medium high heat (stirring constantly) or in the oven until brown and fragrant. About 6-8 minutes in a 350 degree oven should do the trick!
- 5Zest half the lemon on a fine grater and juice the lemon afterwards. Add to a large mixing bowl along with the cooked quinoa & cauliflower, cranberries, walnuts, olive oil and salt. Gently toss everything to combine.
- 6Next, wash your bounty of gloriously fragrant herbs under cold water and shake any excess water. Chop them all up and throw them in too – this is BY FAR the most wonderful part of this recipe!