Paleo Mediterranean Quinoa Salad

Elevate your healthy eating game with this vibrant Paleo Mediterranean Quinoa Salad, a fresh and creative twist on the classic dish. Instead of traditional quinoa, this paleo-friendly recipe uses riced cauliflower for a light and nutrient-packed base. Mixed with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and fragrant herbs like parsley and mint, this salad bursts with Mediterranean flavors in every bite. A tangy dressing of extra virgin olive oil, zesty lemon juice, and minced garlic ties it all together, creating a dish that's as wholesome as it is delicious. Perfect as a side dish, a light lunch, or a refreshing picnic treat, this salad is both gluten-free and grain-free, making it ideal for paleo enthusiasts and anyone embracing clean eating. Enjoy it at room temperature or chilled for ultimate versatility!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 1 large cucumber
• 1.5 cups cherry tomatoes
• 0.5 medium red onion
• 0.75 cup kalamata olives, pitted and halved
• 0.25 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 0.25 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 large garlic clove, minced
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the cauliflower into chunks and pulse in a food processor until it resembles the texture of quinoa. Be careful not to over-process.

Step 2

Transfer the cauliflower quinoa to a microwave-safe bowl and cover it with a lid or damp paper towel. Microwave for 5 minutes on high or until tender. Alternatively, steam in a pot with a bit of water until just tender.

Step 3

While the cauliflower is cooking, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Place them all into a large mixing bowl.

Step 4

Add the sliced kalamata olives, chopped parsley, and mint to the vegetables, stirring gently to combine.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper to make the dressing.

Step 6

Once the cauliflower quinoa is cooked, allow it to cool slightly before adding it to the vegetable mixture.

Step 7

Pour the dressing over the salad and toss everything together until well combined.

Step 8

Allow the salad to sit for at least 10 minutes before serving to let the flavors meld.

Step 9

Taste and adjust seasonings if necessary, and serve at room temperature or chilled. Enjoy your paleo-friendly salad!

Nutrition Facts

Serving size	(1495.5g)

Amount per serving	% Daily Value*
Calories	1181.2

Total Fat 100.2g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 4265.8mg	0%
Total Carbohydrate 74.6g	0%
Dietary Fiber 24.4g	0%
Total Sugars 26.5g
Protein 19.4g	0%

Vitamin D 0IU	0%
Calcium 499.0mg	0%
Iron 11.9mg	0%
Potassium 3395.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.6%

Protein: 6.1%

Carbs: 23.4%