Keto Quinoa Tabbouleh with Lemony Shrimp

In this dish, cauliflower rice is used instead of bulgur in traditional tabbouleh, and juicy lemon-flavored shrimp are added for extra flavor and protein. It's light and fresh, and it's great for lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

In a bowl, combine cauliflower rice, cherry tomatoes, cucumber, parsley, mint, and red onion

In another bowl, whisk together olive oil, lemon juice, salt, and pepper to make a dressing

Season shrimp with salt and pepper

In a skillet over medium heat, cook shrimp for 2-3 minutes on each side until pink and cooked through

Add cooked shrimp to the cauliflower rice mixture

Pour the dressing over the salad and toss gently to combine

Serve immediately and enjoy!