Leta's Grain Free - Low Carb Mediterranean Salad!
THE most AMAZING thing you'll ever eat!
But look at the picture... which one is super high in carbs and is a pseudo-grain? Which one is very low in carbs and is grain free?
Before I give you the recipe for the salad that will change your life, here's the backstory:
I used to make this Quinoa Salad and everyone LOVED it! I would bring it to pot lucks and serve it for guests all the time. The flavor was just... oh my word, my mouth is watering just talking about it.
I have put this salad out of my mind for at least 5 years, because my original version used quinoa (high in carbs, and though technically a seed, can really bother people with grain sensitivities = inflammation).
Yesterday when we were driving home from the lake I thought of my beloved Quinoa salad and wondered... could I recreate this amazing salad using riced cauliflower? Well now I had to do an experiment to see!
So I made a batch of quinoa, and I cooked up a package of frozen riced cauliflower. I cooked the cauliflower until it was very dry and just slightly browned.
I made 2 identical salads, one using quinoa and one using the riced cauliflower... making sure to measure everything so they would be identical (other than the quinoa/cauliflower).
The beta testers: We had some friends join us for dinner last night, and I asked them to please take a spoon of each and taste each one. They really didn't know which was which. They all LOVED them, and they said they literally couldn't tell the difference between the two! The taste, texture... everything was the same!
Woo hoo! My FAVE salad is back in rotation and I'm so excited!
So after that long winded story, here's the recipe... I just know you're going to love it 🥰 You can change this up all you like, adding more or less of anything. This is just how I like it.
I can't call this Leta's Quinoa Salad anymore, so the new name will be: Leta's Low Carb Mediterranean Salad!
*Put all of this in a bowl:
2 cups cooked riced cauliflower (cook until very dry, slightly browned), then chill in the fridge for an hour before working with it
1/2 red pepper, 1/2 yellow pepper, 1/2 orange pepper (diced small)
4 full green onions (chopped)
1 cup feta cheese (crumbled)
1/2 bunch of cilantro (chopped fine)
2 tbsp olive oil (or avocado oil)
3 tbsp red wine vinegar (shake bottle first)
Lots of fresh ground pepper
*Mix well together, cover and refrigerate for a minimum of an hour before serving. Can be made the day before. Good the next day!
-I've tried diced cucumber and it's very good. It doesn't do as well on day 2 as it makes the salad a little soggy, but if you think you'll eat it all up in one go, it's a nice variation.
-Add chicken or shrimp and make it a meal!
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