DIRECTIONS

Cook the quinoa according to package directions and drain on 2 layers of paper towels. Transfer to a mixing bowl. Add the cauliflower, grapes, scallions, and avocado pieces.

In a small bowl, whisk together the vinegar, lime juice, honey, cumin, oregano, and salt until blended. Gradually whisk in the oil. Drizzle the dressing over the quinoa mixture and toss gently. Season to taste with pepper.

Ingredients

1 cup white quinoa
1 small head cauliflower, trimmed and cut into small florets
1 1/4 cups halved red California grapes
3 scallions, trimmed and thinly sliced
2 ripe Hass avocados, diced 1/3 inch

Dressing

2 tablespoons white wine vinegar
1 tablespoon lime juice
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
Freshly ground black pepper

DIRECTIONS

Cook the quinoa according to package directions and drain on 2 layers of paper towels. Transfer to a mixing bowl. Add the cauliflower, grapes, scallions, and avocado pieces.

In a small bowl, whisk together the vinegar, lime juice, honey, cumin, oregano, and salt until blended. Gradually whisk in the oil. Drizzle the dressing over the quinoa mixture and toss gently. Season to taste with pepper.

Notes

This recipe supports heart health, immune health, brain health and colon health.

Servings

Makes 8 servings

Nutritional Information

Nutritional analysis per serving: 260 Calories; Protein 5 g; Carbohydrate 27 g; Fat 16 g (55% Calories from Fat); Saturated Fat 2 g (7% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 170 mg; Fiber 6 g.