Toasting quinoa (or any whole grain) brings a subtle nutty flavor to any dish. Paired with cauliflower, you have a vegetable- and protein-packed twist on a dish traditionally made with bulgur.
- 3/4 cup dry quinoa
- 2 cups cauliflower broken into small florets
- 1 cup diced tomato
- 1 cup diced cucumber
- 1/3 cup chopped mint
- 3/4 cup chopped parsley
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoon kosher salt
To cook the quinoa: Place quinoa in dry pan over medium heat until it starts to brown. You may hear a slight “popping” sound as it begins to toast. Stir consistently for even toasting. This should take about 2-3 minutes. Once toasted, cover by a few inches with water. Bring to simmer, then cook over medium-low heat for approximately 8 minutes, or until soft. Drain well. If not using immediately, place quinoa in the refrigerator for up to 3 days.
When ready to make the tabbouleh: Using a box grater or a food processor, grate the cauliflower to achieve a uniform, very small mince. (You may also use a knife, if desired.) The mince should be similar in size to the cooked quinoa.
In a large bowl, combine the minced cauliflower, cooked quinoa, tomato, cucumber, mint, parsley, and lemon zest. Mix well. Add the salt, lemon juice, and olive oil. Stir again to combine, tasting and adjusting seasonings, if desired.
Serve cold or at room temperature.
To store: Refrigerate tabbouleh, covered, for up to 3 days.