To follow from my last cauliflower rice post, it makes a nice addition to tabbouleh, and adds a great crunch. I added sliced almonds for added texture and you can experiment with other types of nuts (like pine or walnut pieces), add some feta or halloumi, or even some pomegranate seeds. I love how tabbouleh is infinitely adaptable and always add a fresh herbal, lemony compliment many meals. Cauliflower rice is a nice addition for that extra raw food hit.

Ingredients:

2 cups cauliflower rice

1 cup minced parsley

1/2 cup minced mint

1 cup cooked quinoa (1/2 cup dried)

Juice of 1 lemon

3/4 cup sliced almonds

1 tomato diced

3 tablespoons olive oil

1/2 teaspoon salt

Directions:

Combine all ingredients in a bowl and stir. Season as needed or add extra lemon juice.