I LOVE quinoa salad, sadly it is not on my approved list of foods.
So, cauliflower rice it is! I feel like every recipe I post has cauliflower in it, but it's one of the most versatile, low carb things I've found and it's still nutrient dense.
This recipe is adapted from Cookie & Kate's Favorite Quinoa Salad recipe, which is so yummy. I made it for a party this past weekend and everyone loved it! I cheated and ate some...along with a cupcake...or two...
But I'm back on track now! When I tasted that salad I knew I had to make it to fit in my nutrition plan!
The main thing I changed was the swap of cauliflower rice for the quinoa, sadly had to leave out the chick peas and then I doubled the dressing recipe, because I always want extra dressing.
This is super simple to make, I just cooked one bag of Kirkland cauliflower rice from frozen until it was just warm. Chopped the veggies. Threw all the dressing ingredients in a mason jar and mixed with my immersion blender! Just make sure you use a high quality extra virgin olive oil, like Kasandrino's, and fresh lemon juice! Not only is it a game changer with the flavor, but also for inflammation in your body. Then mix it all together!