Paleo Mediterranean Quinoa Salad
Light, refreshing, and completely grain-free, this Paleo Mediterranean "Quinoa" Salad puts a creative twist on a classic favorite. Perfect for those following a Paleo lifestyle, this vibrant dish features cauliflower “quinoa” as a nutrient-dense substitute for traditional grains. Bursting with crisp cucumber, juicy cherry tomatoes, tangy kalamata olives, and zesty fresh herbs like parsley and mint, this salad delivers a symphony of Mediterranean-inspired flavors in every bite. A zesty olive oil and lemon dressing ties it all together, making it a healthy, dairy-free, and gluten-free option that’s ready in just 25 minutes. Serve it as a standalone lunch, a crowd-pleasing side dish, or a meal-prep-friendly option for the week—this salad is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 large cucumber
- 1.5 cups cherry tomatoes
- 0.5 medium red onion
- 0.75 cup kalamata olives, pitted and halved
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 0.25 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 large garlic clove, minced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Cut the cauliflower into chunks and pulse in a food processor until it resembles the texture of quinoa. Be careful not to over-process.
Transfer the cauliflower quinoa to a microwave-safe bowl and cover it with a lid or damp paper towel. Microwave for 5 minutes on high or until tender. Alternatively, steam in a pot with a bit of water until just tender.
While the cauliflower is cooking, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Place them all into a large mixing bowl.
Add the sliced kalamata olives, chopped parsley, and mint to the vegetables, stirring gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper to make the dressing.
Once the cauliflower quinoa is cooked, allow it to cool slightly before adding it to the vegetable mixture.
Pour the dressing over the salad and toss everything together until well combined.
Allow the salad to sit for at least 10 minutes before serving to let the flavors meld.
Taste and adjust seasonings if necessary, and serve at room temperature or chilled. Enjoy your paleo-friendly salad!
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 26.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3395 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
