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Quinoa with Cauliflower and Broccoli

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August 12, 2014 | Issue 517

Cauliflower Cool Down

Cool Cauliflower Salad

Escape the summer heat with a refreshing chilled salad. This healthy side dish boasts cauliflower, a nutrient-rich cruciferous vegetable, packed with cancer protective compounds like indoles and isothiocyanantes. Celery adds a crisp flavor. Finish off with a tangy mustard vinaigrette and chill for the perfect healthy cool down.

Makes 6 servings.

Per serving: 50 calories, 2.5 g total fat (0 g saturated fat),
6 g carbohydrate, 2 g protein, 2 g dietary fiber, 55 mg sodium.

  • 1 medium head cauliflower, broken into florets
  • 1/2 cup celery, sliced into 1/2 inch pieces
  • 1/4 cup of water
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 1 Tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. Italian seasoning
  • 1/8 tsp. red pepper flakes
  • Salt and freshly ground black pepper


  1. Steam cauliflower florets 6 to 7 minutes or until desired tenderness. In large bowl, combine cauliflower and celery.
  2. In small mixing bowl, combine remaining ingredients. Whisk together to mix well. Pour dressing mixture over vegetable mixture and toss gently to thoroughly coat.
  3. Cover and chill 2 or more hours. Serve chilled.

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Grocery list

Red wine vinegar
Lemon juice
Dijon mustard
Extra virgin olive oil
Garlic, minced
Italian seasoning
Red pepper flakes
Salt and freshly ground black pepper

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Did You Know?

Cauliflower is a versatile vegetable that can be used in all kinds of recipes. Try cooking and pureeing in a blender for a healthy substitution for mashed potatoes.

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