In a large bowl, combine quinoa, cauliflower, walnuts, and chia seeds.
Drizzle with olive oil and lemon juice. Season with salt and pepper.
Toss gently to combine. Garnish with fresh parsley.
Serving and Storage Tips:
Serve chilled or at room temperature as a thoughtful side dish or light lunch.
Store in an airtight container in the fridge for up to 3 days.
Variations:
Add blueberries for a hint of sweetness and more brain-boosting antioxidants.
Swap cauliflower with roasted beets for a bolder color and flavor.
Use flaxseeds instead of chia for a different texture and omega-3 profile.
FAQ:
Q: Is this dish really about microplastics?
A: No microplastics here—this recipe is symbolic, encouraging mindfulness about what we consume and the environmental impact of pollution.
Q: Can I make it nut-free?
A: Absolutely! Try sunflower seeds or pumpkin seeds instead.
Q: Is this recipe kid-friendly?
A: Yes, especially if you chop ingredients finely and dress lightly. It’s a fun way to start conversations about food and the planet.
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