Riced cauliflower with quinoa and pomegranate

This is the perfect entertaining side dish.  It looks beautiful and you can make it ahead of time.

INGREDIENTS

• 4 cups riced cauliflower* (you will need approximately 1 head cauliflower)
• 1 cup cooked quinoa**
• ½ tsp sea salt
• 2 tsp extra virgin olive oil
• ¼ cup pomegranate seeds
• ¼ cup chopped flat-leaf parsley
• 1 clove garlic, minced
• 2 green onions, white and light green part only, minced
• 3 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• ¼ tsp salt
• Freshly ground pepper to taste
• ¼ cup roasted almonds, chopped

DIRECTIONS

1. *To make riced cauliflower: Cut cauliflower into florets and place in a food processor, pulse until a rice-like texture appears. NOTE: You can also find riced cauliflower in many grocery stores.
2. **To cook quinoa: Rinse 1 CUP RAW/UNCOOKED quinoa in a strainer, put into a small saucepan with 1½ cups water and ½ tsp salt, and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Remove from heat, fluff with a fork and let cool with lid off.  *YOU WILL ONLY NEED 1 CUP OF THIS QUINOA. You can save the rest for lunches. Set aside.
3. Heat a large frying pan or wok with the 2 tsp of olive oil, and add the riced cauliflower, toss and cook until softened but still has a crunch to it, about 6 minutes. Turn heat off. Add the cooked quinoa to the pan with the cauliflower, toss.
4. In a large mixing bowl, mix together the pomegranate seeds, parsley, garlic, green onion, lemon juice, olive oil, salt and pepper.
5. Gently toss the cauliflower-quinoa mixture into the bowl with the pomegranate seed mixture, fold to mix.
6. Add the chopped roasted almond.

Serves 8