Quinoa With Cauliflower, Cranberries & Pine Nuts

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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15 Min
25 Min
Stove Top


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


1Rinse quinoa in a fine sieve with cold water.
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.
3Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until golden.
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.
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.
6Season 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