Cilantro Tabbouleh With Dried Cranberries Recipes

CRANBERRY AND CILANTRO QUINOA SALAD

Steps:

• Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
• Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

CILANTRO TABOULI

Steps:

• Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
• Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

10+ CAULIFLOWER RICE RECIPES, INCLUDING SPANISH CAULIFLOWER RICE

Steps:

• Rice your cauliflower if it isn't yet. Place the shredded attachment on your food processor and drop cauliflower florets through the shoot while the food processor is on. This will shred and rice your cauliflower!
• Add the avocado oil to a large pan over medium high heat. Once the oil is hot, add the chopped onions and sauté for about 5 minutes until they are softened.
• Add the cauliflower rice and minced garlic to the pan and sauté for about 5 minutes, stirring frequently.
• Add the vegetable broth, tomato paste, salt, cumin, and pepper to the pan. Sauté for 10 minutes, stirring frequently, until all the broth is absorbed.
• Drizzle the cauli rice with lime juice and stir it to combined.
• Transfer the rice to a bowl and garnish with fresh cilantro leaves.

PARSLEY TABBOULEH

Steps:

• Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
• Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.