Need a refreshing salad that’s great on its own or as a side dish to your fave entrée? Look no further than this simple and clean tabouli.
Quinoa has had its moment. Now it’s all about cauliflower rice—the trendiest food since kale. This recipe chock-full of ready-to-eat cauliflower rice, will only take you minutes, and it’s paleo- and Whole 30-friendly. Pop it in a mason jar for a perfectly portable picnic staple (say that three times fast) or take it with you for a beach-friendly snack.
What You’ll Need:
4 cups of cauliflower rice
2 tablespoons olive oil
1 cup parsley
1 cup mint
1 clove garlic
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1/2 cup cucumber
1 cup cherry tomatoes
Red pepper flakes, salt, and pepper to taste
What to Do:
Start by chopping all of your veggies. Quarter the cherry tomatoes, dice the cucumber, and chop your parsley, mint, scallions, and garlic.
Combine with cauliflower rice and add lemon zest, lemon juice, and olive oil. Mix in salt, pepper, and red pepper flakes to taste.
Store in the fridge for up to a week in a mason jar or other air-tight container. Serve as a refreshing side salad or as your main dish with sliced chicken.