I’ve lost so much weight since my trip to Europe (crazy, I know), I’ve been desperate to keep it off. So, I discovered quinoa, and boy, I’ve been missing out! The grain has the texture of barley, but it’s packed with protein. It’s a great replacement for rice and it’s good for you! Here’s a very simple recipe I use for my lunch. The dish is light, refreshing and filling!
1/2 head of cauliflower broken into bite size pieces
2 lemons (zest and juice)
3tbsp good extra virgin olive oil
Pinch of cumin
Salt and pepper to taste
When I first bought the quinoa from Whole Foods, I did a lot of research on how to cook it. The easiest way I found was to simply use a rice cooker! First wash the quinoa thoroughly and let it soak for 15 minutes. When this is done, place the grain into the rice cooker with a little less than 1 part water. The less water you use, the more bite it has.
Blanch the cauliflower so that it’s still crunchy but the raw taste is cooked out. I cooked these for 3 minutes. Immediately shock in cold water to end the cooking process.
When the quinoa is done, place into a mixing bowl and drizzle in the olive oil and lemon juice. Add lemon zest, cumin, salt, pepper and mix thoroughly. At the last minute, toss in the cauliflower and serve cold. Enjoy!