We’ve taken a paleo approach to the beloved quinoa salad. We’ve replaced cauliflower rice for the quinoa and loaded it up with fresh vegetables, creamy avocado and a delicious lime vinaigrette. It’s light, refreshing and makes a perfect side.
It’s also super easy to make. Steam, chop and mix together. This made the perfect side to our cilantro-lime Shrimp, chicken would be great as well.
For this recipe it’s best to steam the cauliflower and not boil. Steam it just until it’s warmed up (crisp-tender). This allows the cauliflower to retain its texture and nutrients.
- 340 gram bag of cauliflower rice (freezer section of most grocery stores or you can grate a whole cauliflower).
- 1/2 cup each of red, orange and yellow pepper, diced
- 1 jalapeño seeded and diced
- 1 carrot, grated
- 1 celery stalk, thinly sliced
- 1/2 cup red onion, diced
- 1 avocado, cubed
- 1/3 cup cold pressed olive or avocado oil
- 6 tbsp lime juice
- 1 large garlic, grated
- 1/4 cup cilantro or parsley
- Salt to taste
Place a skillet over med-high heat, add the cauliflower and place a lid over top. (Do not add water, if using frozen)
steam for 6-8 minutes. Time will depend on if you’re using frozen or fresh cauliflower and how tender you prefer your cauliflower.
Once the cauliflower is done, remove from the heat and allow to cool while you prepare the vegetables and dressing.
In a large bowl add the cauliflower, vegetables, avocado and cilantro/parsley.
Whisk the dressing together and pour over the salad. Toss, making sure everything is well coated. Taste and adjust if needed.
Wrap the salad and place in the fridge for the flavour to come together.