Quinoa with Cauliflower, Cranberries, and Nuts
This pilaf combines two companionable ingredients—cauliflower and quinoa. If you can plan ahead, having cooked quinoa and chopped cauliflower makes this dish a breeze to put together. Serve with a simple bean or lentil dish and a colorful salad.
Serves: 6 as a side dish
- 1 cup quinoa, rinsed in a fine sieve
- 2 cups low-sodium vegetable broth or
water with 2 low-sodium bouillon cubes
- 1 tablespoon olive oil
- 1 medium yellow or red onion, finely chopped
- 1 small head cauliflower, cut into small pieces and florets
- 1/2 cup dried cranberries
- 1/4 cup minced fresh parsley, or more, to taste
- 1 tablespoon fragrant oil, like walnut or toasted sesame, optional
- 1 to 2 tablespoons lemon juice, to taste
- Salt and freshly ground pepper to taste
- 1/3 cup toasted pine nuts, slivered almonds, or shelled pistachios
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 water is absorbed.
Meanwhile, heat the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium-low heat until golden. Add the cauliflower and about 1/3 cup water. Cover and cook for 5 minutes, or until the cauliflower is just tender.
Once the quinoa is done, add it to the cauliflower mixture, followed by the cranberries, parsley, optional oil, and lemon juice. Toss together, then remove from the heat. Season with salt and pepper. Scatter the nuts over the top and serve at once.