Quinoa With Cauliflower, Cranberries & Pine Nuts

Mikekey K

By
@Mikekey

A great side for chicken, or for a vegetarian meal. If you don't care if it is vegetarian, you can use chicken broth. You can also use slivered almonds instead of pine nuts.


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Serves:

4-6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 c
dry quinoa
2 c
vegetable broth
1 Tbsp
olive oil
1 medium
red onion, peeled and finely chopped
1 small
head cauliflower, cut into small florets
1/3 c
water (more if needed)
1/2 c
dried cranberries
1/4 c
fresh minced parsley
1 Tbsp
walnut oil (or sesame oil)
1-2 Tbsp
lemon juice, to taste
salt and pepper, to taste
1/3 c
toasted pine nuts

Directions Step-By-Step

1
Rinse quinoa in a fine sieve with cold water.
2
Combine the quinoa with the broth in a saucepan. Bring to a slow boil, then cover and simmer gently for 15 minutes, or until the liquid is absorbed.
3
Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until golden.
4
Add the cauliflower and about 1/3 cup water. Cover and cook for 5 minutes, or until the cauliflower is just tender, adding more water if needed.
5
Once the quinoa is done, add it to the cauliflower mixture. Stir in the cranberries, parsley, oil and lemon juice. Toss together, then remove from the heat.
6
Season with salt and pepper. Scatter the nuts over the top and serve hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian