Ingredients
Units
Scale
Salad:
- 1 head cauliflower, cleaned and grated
- 1 cup prepared quinoa
- 2 cloves garlic, grated
- 1 small red onion, chopped
- 1/2 cup hearts of palm, chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cherry tomatoes, chopped
- 1/4 cup Kalamata olives, chopped
- 1 tablespoon capers, chopped
- Salt and Pepper to taste
- 2 tablespoons Olive Oil
Dressing:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried Italian herb mix (rosemary, basil, oregano)
- Salt & Pepper to taste
- 2 tablespoons raw honey
- Juice of 2 lemons
- 1 teaspoon lemon zest
- 1 tablespoon caper juice
- 1 tablespoon Kalamata olive juice
Instructions
- In a large heated skillet with olive oil, sautee grated garlic. Add cauliflower rice and cook for about 5-8 minutes. Add in quinoa and sautee for an additional 5 minutes.
- Combine all ingredients for salad in a large bowl and toss. Set aside.
- Whisk all ingredients for dressing, toss with the cauliflower rice.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
