Quinoa and Culiflower Salad

All of my adult life, I have tried to avoid carbohydrate. I don’t like diets, it’s just not me, but I have always tried to eat healthy, especially because my family genetics is far from perfect, and the tendency to gain weight is very familiar to me.

Ten years ago, my mother, the diet champ, brought home Quinoa for the first time.

I admit that in the beginning I was anti- any substitute for my dear carbohydrate. I didn’t care that it was not  even a kind of cereal, and that it was still a great substitute  for rice and pasta, and I ate it, and you know what?- It’s not bad at all.

Today I’m Quinoa enthusiast: it’s not the fact that it not cereal, the Quinoa is much healthier. It contains more protein, calcium and magnesium from any other cereal. Furthermore, it contains a big amount of dietary fibers.

It’s really hot in Phoenix. How hot? 110 Fahrenheit or, if you prefer 43 Celsius. So, I prefer light food and at lunch time I always like to have different salads with Quinoa.

Quinoa and Culiflower Salad

Print Recipe

Serves: 2 Cooking Time: 20 minutes

Ingredients

• - ½ cup of Quinoa
• - 2 cups of cauliflower divided into small flowers.
• - A bunch of parsley
• - ½ cup of walnuts
• - ¼ cup of dry cranberries
• - 1 spoon of Tahini
• - 1 spoon of date honey/ regular honey
• - Lemon juice from half of lemon.

Instructions

1

Cook the Quinoa in a pot filled with water for 15 minute, the water should cover the Quinoa.

2

Pour into a strainer; make sure the Quinoa is as dry as possible

3

Put 1 cup of the cooked quinoa in a bowl.

4

Chop the Parsley and add it to the bowl.

5

Add the small pieces of cauliflower, the walnuts and the dry cranberries to the bowl.

6

Add the lemon juice

7

Mix everything and with the help of a spoon, carefully add the Tahini and the honey in circles.

Notes

bon appetit! Tell me how it went 🙂

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