A recipe for all seasons, quinoa salad is rich in fatty acids that are extremely beneficial to health.

Gluten-free, quinoa is also high in fiber, and features significant amounts of protein and powerful antioxidants with kaempferol and quercetin, which are also cardioprotective and anti-cancer. Come on?

Ingredients: 2 and 1/2 cups of cooked quinoa — or half a cup; 1 medium cucumber, seeded and chopped; 1 medium carrot, diced; 1/3 cup chopped red onion — 1 small red onion 1 cup fresh parsley or cilantro; 1/4 cup of olive oil; 1/4 cup lemon juice — 2 to 3 lemons; 1 tablespoon of balsamic vinegar; 2 cloves of garlic, pressed or minced; salt and ground black pepper to taste; 2 cups of raw cauliflower; 3 tablespoons of pumpkin seed.

Saute the cauliflower with a little water and the garlic. Add the ingredients and seasonings in a container, and the pumpkin seed last. Let the salad rest for 5 to 10 minutes before serving, adding flavor. Serve cold.