Just like clockwork, the end of winter has ushered in another beautiful spring season.  Whether it’s the flowers starting to bloom, the trees coming back to life or just being outside more, spring always feels so motivating to me.

Now I’d love to tell you that I’ve been super motivated to spring clean my house, but the truth is, I’m still waiting for that to happen!  However, what I have been motivated to do is hit the refresh button on my diet and let go of the heaviness of winter.  I’m so ready to lighten things up!

Our tastes and eating habits change with the seasons and when the weather begins to warm up, we naturally start to crave lighter foods.   That’s the beauty of intuitive eating – when you eat in accordance with the seasons, your body knows exactly what to do.

Spring bring us a bounty of fresh produce to enjoy so I’ve started to replace my winter vegetables with more seasonal produce like asparagus, radishes, fennel, beets and lots of those glorious greens that grow in abundance this time of year.  But the one thing I can’t seem to get enough of right now is my quinoa/cauliflower tabbouleh.  I made this dish for a friend a few weeks ago and I have been making it at least once a week ever since.  Not only is it light and refreshing, but it’s so versatile that I never get bored eating it.

Traditionally, tabbouleh is made with couscous but I like to use a combination of quinoa and riced cauliflower.   Quinoa is definitely something you want to add into your diet if you haven’t already.  Although quinoa is often considered a grain, it’s actually a seed.  It is extremely nutritious and offers a nice balance of protein, fat and carbohydrates in addition to being a great source of fiber.

By itself, I think the dish tastes amazing.  However, sometimes I will use it as a side dish with a piece of grilled salmon or chicken.  Other times I’ll serve it on a bed of lettuce and top it with a veggie burger or some falafels.   See what I mean….it’s so versatile!

So if you’re still feeling the heaviness of winter, I hope you’ll give this recipe a try.  I thing it’s the perfect dish to lighten things up!

Now it’s your turn.  What’s your favorite recipe to make when you want to lighten things up?  Hit reply and tell me about it.  I’m always looking for new recipes!

Enjoy 🙂

Quinoa Tabbouleh


1 cup quinoa, rinsed well
I cup cauliflower rice
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra virgin olive oil
freshly ground black pepper
1 large English cucumber, cut into 1/4 inch pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
8 oz. Violife dairy free feta cheese
1 cup Kalamata olives, sliced

Recipe Preparation:

Combine quinoa, salt and 1 1/4 cups water in a medium saucepan and bring to a boil over high heat.   Reduce heat, cover and simmer until quinoa is tender, about 10-15 minutes.  Remove from heat, keep covered and let stand for 5 minutes then fluff with a fork.

Meanwhile whisk lemon juice and garlic in a small bowl.  Gradually whisk in olive oil and season to taste with salt and pepper.

Combine cooked quinoa, cucumber, tomatoes, scallions, herbs and olives in a bowl.  Drizzle with dressing and top with feta cheese.  Season to taste with salt and pepper.

 Quinoa Tabbouleh image