Yields: 4
Ingredients
1 cup cooked quinoa
1 cup parsley, chopped
1/2 cup green onion, chopped
2 tbsp fresh mint, finely chopped
2 garlic cloves, minced
1/2 extra virgin olive oil
1/3 cup fresh lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
Directions
1. In a mixing bowl, combine garlic, lemon juice, olive oil, salt, pepper, green onions, parsley, and mint.
2. Add quinoa and toss lightly.
Yields 4-6
Ingredients
12 slices nitrate-free bacon
2 large onions, sliced
Directions
Yields: 2-4
Ingredients:
1 head cauliflower
1 tbsp coconut oil, melted
3/4 tsp salt
Directions:
1. Preheat oven to 425F. Cover a large, rimmed baking sheet with aluminum foil.
2. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding.
3.Place the cauliflower rice in a large bowl, add the melted coconut oil and salt. Toss with two wooden spoons until the rice is coated with the oil. Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 25 minutes.
4. Serve with anything that needs a lovely bed of rice.
Variations:
Cauliflower Rice Pilaf
Roast the cauliflower rice as instructed above. Meanwhile, heat the coconut oil and add the apricots, raisins, pine nuts, onion, and garlic. Stir with a wooden spoon to combine and cook until the onions are translucent and the nuts start to brown, about 5 minutes. Push the onions to the side of the pan and add the remaining 1 tablespoon of coconut oil. Add the cumin and cinnamon to the oil, then stir everything together—oil, spices, onions, nuts, fruit—so they all mingle in happy harmony. When you can smell the spices, about 30 seconds, turn off the heat, toss in the roasted rice, and toss until everything is combined. Try a bite, then season with salt and pepper.
Citrus Cauliflower Rice
Roast the cauliflower rice as instructed above. Meanwhile, heat the coconut oil and add the onions, cooking until the onions are translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds. Add the ghee to the pan, along with the lemon zest and lemon juice. Toss in the roasted rice and stir until combined. Add the parsley, try a bite, then season with plenty of salt and a little pepper.
Recipes courtesy of http://meljoulwan.com.