Cauliflower Rice and Quinoa Salad

Tri colored quinoa

(your choice of amounts, good idea to use 1 cup quinoa as a starting point)

2 parts water, 1 part quinoa, S&P to taste.

Boil uncovered on the stove until all the water is absorbed, remove from heat, cover pot with foil or lid and set aside for 7 minutes. Do not stir as it will get sticky if you do.

Cauliflower Rice

Buy in store already grated or use a box grater on the medium hole side; cut 1 head of cauliflower in 3” pieces, carefully grate without shaving your knuckles, place on paper towel to drain excess liquid. Saute on medium heat with small amount of vegetable oil and S&P for 3 minutes, set to the side.

Cilantro Lime Dressing

Buy a Yogurt based Creamy Cilantro Dressing in the store or combine lowfat yogurt, fresh lime juice, fresh chopped cilantro, honey, kosher salt and olive oil to taste. Add extra olive oil if it is too thick. The dressing is more for flavor and texture than anything, do not use a lot. Make 4 hours in advance.

Roasted Corn

Shuck 1 ear of corn, rinse off with water and place under your pre-heated oven broiler or even better on your outside grill. Rotate as each side gets charred (not burned!). Set aside until cool then shave with a kitchen knife, shave close enough to the core that the kernels stay in clusters.

Procedure

Your choice on amounts, I like what the cucumber and radish does to the dish so I make sure I have plenty of those 2 items. Up the cauliflower or quinoa if that’s what you like!

Combine quinoa, cauliflower rice, roasted corn, spinach leaves, seeded and sliced cucumbers, Sliced red onion, and sliced watermelon radish (or regular if you can’t find it). Toss with small amount of dressing and adjust seasoning with S&P.