Cauliflower Rice Quinoa Salad



  • Tri colored quinoa;
  • 1 cup quinoa
  • 2 cups water
  • Salt and pepper to taste
  • Cauliflower Rice;
  • 1 head cauliflower
  • .
  • Cilantro Lime Dressing;
  • 1/2 cup lowfat Greek yogurt
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh chopped cilantro
  • 2 tbsp honey
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • Roasted Corn;
  • 2 ears yellow corn
  • Optional:
  • slices cucumbers (use peeled Persian cucumbers)
  • sliced radishes


  1. Tri colored quinoa;
  2. Boil quinoa, water, salt and pepper uncovered on the stove until all the water is absorbed, remove from heat, cover pot with foil or lid and set aside for 7 minutes. Do not stir as it will get sticky if you do.
  3. Cauliflower Rice;
  4. Cut 1 cauliflower in 3” pieces, carefully grate without shaving your knuckles using a box grater, the larger holes. Place on paper towel to drain excess liquid. Sauté on medium heat with small amount of vegetable oil and salt and pepper for 3 minutes, set aside.
  5. Cilantro Lime Dressing;
  6. Combine lowfat yogurt, fresh lime juice, fresh chopped cilantro, honey, kosher salt and olive oil to taste. Add extra olive oil if it is too thick. The dressing is more for flavor and texture than anything, do not use a lot. Make 4 hours in advance.
  7. Roasted Corn;
  8. Shuck corn, rinse off with water and place under your pre-heated oven broiler or, even better, on your outside grill. Rotate as each side gets charred (not burned!). Set aside until cool then shave with a kitchen knife, shave close enough to the core that the kernels stay in clusters.
  9. Procedure;
  10. Your choice on amounts, I like to add cucumber and radish to the dish so I make sure I have plenty of those items. Up the cauliflower or quinoa if that’s what you like (I love extra cauliflower).
  11. Combine quinoa, cauliflower rice, roasted corn, spinach leaves, sliced cucumbers and radishes. Toss with small amount of dressing and adjust seasoning with S&P.