Prepare salad: In a small bowl, combine tomatoes, scallions, olives, mint and lemon juice; stir in feta. Set aside.
In a large saucepan of boiling salted water, add cauliflower and cook until very tender, about 8 minutes. Drain well and transfer to a large bowl. Roughly mash cauliflower with a potato masher to pea-size pieces; let cool for 15 minutes.
Stir in garlic, egg and egg white, quinoa and parsley. In a separate bowl, whisk flour, Parmesan, baking powder, oregano, salt and pepper; stir flour mixture into quinoa mixture until just combined. FOUR: Using 1/4 cup mixture for each, roll into balls, then flatten slightly to form 3/4-inch-thick round patties. Repeat with remaining mixture to make a total of 18 patties.
In a large nonstick skillet on medium, heat 1 tbsp oil. Add half of patties and cook for about 8 minutes, using 2 utensils to help turn them halfway, until golden and cooked through. Transfer to a paper towel–lined plate and repeat with remaining 1 tbsp oil and other half of patties. Serve with salad.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.
When eating plant-based, you don’t have to give up meaty, satisfying buffalo wings. Just sub cauliflower for the chicken and pair with a roasted tempeh salad to get all those familiar flavors, but with a nutritious boost.
An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.