Quinoa & Cauliflower Salad

High in protein, antioxidants and hormone-supporting nutrients.

Full disclosure - I made this image with AI as my photo wasn't good enough!

This is a sample recipe from my Perimenopause Support Programme.

The salad is designed to keep blood sugar levels balanced, provide good levels of protein, boost fibre and support healthy oestrogen metabolism (via fibre from the quinoa and sulphur and sulforaphane from the cauliflower).

This is easy to throw together and keeps in the fridge for 3-4 days for a quick and easy lunch or side dish.

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Quinoa and Cauliflower Salad - easy lunch

3-4 servings.

Ingredients

• 1 cup cooked quinoa or puy lentils

• 1 small cauliflower, cut in florets

• ½ cucumber, diced

• 2 tomatoes, cut into small chunks

• 3 artichoke hearts, quartered

• 2-3 cooked beetroot, cubed

• 1 handful mint, finely chopped

• 1 handful parsley, finely chopped

• 1 handful dill, finely chopped

• 5 tbs olive oil

• 1 tbs apple cider vinegar

• Salt

• Pepper

• 1 lemon, juice and zest

Method

1. Place the cauliflower florets into a food processor and pulse until they resemble grains of rice (or grade on a box grater). You can also use frozen cauliflower rice.

2. Add the cauliflower to a bowl and mix in the quinoa, cucumber, tomato, artichoke, beetroot, mint, parsley and dill. Mix well.

3. In a separate bowl, mix the olive oil, lemon juice, lemon zest and apple cider vinegar together. Or add to a glass jar and give a vigorous shake!

4. Toss the dressing and vegetables together and serve with a portion of protein: e.g. tofu, boiled egg, cooked chicken breast or a little goat's cheese.

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