This salad is thus refreshing on a hot day that I recently repeated it since our temperatures have risen here to Florida. It has a Greek salad influence, but crunchy quinoa, avocado and rice with cauliflower give it a new consistency and a flavor. I had quinoa in my pantry, so I used it, but you could use rice (full rice is preferred instead) or even spelled.
Instead of feta cheese, you could use goat cheese crumbs or even savory ricotta. I prefer mini or Persian cucumbers in this salad and cherry tomatoes are the best. Do not jump the addition of fresh herbs, as they really help to break out this salad. You can keep the leftovers in the refrigerator during the night, but if you plan to do it, I would add the quinoa or the crunchy rice just before serving.
Good appetite!
Deborah Mele
Ingredients
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2 cups of quinoa or cooked rice prepared according to the indications on the package
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1/2 cup of olive oil, divided
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Salt and pepper to taste
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1/3 cauliflower
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5 mini cucumbers, halved and sliced
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1 mature avocado, diced
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6 green onions, chopped
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1/2 cup both fresh and mint parsley, chopped
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2 ounce of crumbled feta or goat cheese
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1 great lemon
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Pinch of pepper bows
Instructions
- Preheat the oven to 425 degrees F. in a bowl, mix the quinoa or the cooked rice, 1/4 cup of olive oil, salt and pepper.
- Distribute the quinoa through a pan lined for the parchment and cook for 20 minutes.
- Remove from the oven, mix and return to the oven for another 5 minutes, or until it is slightly golden and crunchy.
- Remove from the oven and cool.
- While quinoa is cooking, the cauliflower rice in a food processor.
- In an average bowl, mix the cauliflower, avocado, cucumbers, tomatoes, onions and herbs together.
- Squeeze the juice of a lemon above the salad together with the remaining olive oil.
- Season with salt flakes, pepper and chilli pepper and launch.
- Serve seasoned with feta cheese and crunchy crunchy quinoa.
Nutrition information:
Product: 4
Portion size: 1
Amount for portion:
Calories: 576Total fat: 41gSaturated fat: 8gTrans fat: 0gFatty fat: 31gCholesterol: 16mgSodium: 264 mgCarbohydrates: 45gFiber: 9gSugar: 5gProtein: 12g
