Quinoa Salad For Fall

A refreshing and healthy quinoa salad perfect for fall, featuring cucumbers, cauliflower, pomegranate, parsley, almonds, olives, and a tangy lemon dressing.

By @mimosas_and_samosas

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 cups quinoa
• 2 whole Persian cucumbers
• 1 cup cauliflower
• 0.3333333333333333 cup pomegranate arils
• 0.5 cup parsley
• 0.3333333333333333 cup almonds
• 1 cup Kalamata olives
• 1 tsp sea salt
• 0.5 tsp ground cumin
• 0.5 tsp Aleppo pepper or smoked paprika
• 0.5 cup fresh lemon juice
• 2 tablespoons extra virgin olive oil

Instructions

1. Cook 2 cups of quinoa as per instructions on the packet. Allow it to cool.
2. Chop 2 Persian cucumbers into small pieces.
3. Grate 1 cup of cauliflower to get riced cauliflower.
4. Prepare 1/3 cup of pomegranate arils.
5. Chop 1/2 cup of fresh parsley.
6. Toast 1/3 cup of almonds until golden brown.
7. Pit and slice 1 cup of Kalamata olives.
8. In a large bowl, combine all the prepared ingredients. Add 1 tsp sea salt, 1/2 tsp ground cumin, 1/2 tsp Aleppo pepper or smoked paprika, 1/2 cup fresh lemon juice, and 2-3 tablespoons of extra virgin olive oil.
9. Mix all the ingredients until they are well combined.
10. Serve the salad chilled or at room temperature.