quinoa with cauliflower, cranberries & pine nuts
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.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium red onion, peeled and finely chopped
- 1 small head cauliflower, cut into small florets
- 1/3 cup water (more if needed)
- 1/2 cup dried cranberries
- 1/4 cup fresh minced parsley
- 1 tablespoon walnut oil (or sesame oil)
- 1-2 tablespoon lemon juice, to taste
- - salt and pepper, to taste
- 1/3 cup toasted pine nuts
How To Make quinoa with cauliflower, cranberries & pine nuts
-
Step 1Rinse quinoa in a fine sieve with cold water.
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Step 2Combine 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.
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Step 3Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until golden.
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Step 4Add 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.
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Step 5Once 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.
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Step 6Season with salt and pepper. Scatter the nuts over the top and serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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