Quinoa with Cauliflower, Cranberries, and Nuts

By Nava · On Mar 10, 2011

Quick and flavorful, this pilaf combines two companionable ingredients—cauliflower and quinoa. Adapted from Vegan Express.

Serves: 6 to 8 as a side dish

• 1 1/4 cups quinoa, rinsed in a fine sieve
• 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
• 1/3 cup toasted pine nuts or slivered almonds
• 1/4 cup minced fresh parsley
• 1 tablespoon flaxseed oil
• Salt and freshly ground pepper to taste

Combine the quinoa with 2 1/2 cups water in a saucepan. Bring to a simmer, 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 saute 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, pine nuts, and parsley. Toss together, then remove from the heat. Drizzle in the oil, then season with salt and pepper. Serve at once.

• Here are more quinoa recipes. 
• Find more at VegKitchen’s Passover: Ashkenazic-Style Seder page.
• Find more ways to make Special Occasions and Entertaining easier and healthier.
• Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.

Categories : Glorious Grains, Main Dishes featuring Grains and/or Beans, Passover: Ashkenazic-Style Seder, Vegan Dinner Recipes, We Love Quinoa

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7 comments on “Quinoa with Cauliflower, Cranberries, and Nuts”

1. Fran Wolok on April 12, 2011 at 9:22 pm said:

   This quinoa recipe looks great! Thanks, I am going to add more vegetarian side dishes and cut down on some of the more traditional stuff (maybe)!
2. Angela@veggievinyasa on November 21, 2011 at 5:53 pm said:

   Love the combo of cranberries and quinoa! This sounds festive and delicious.
3. Kirsten on December 12, 2011 at 9:58 pm said:

   This is very delicious and festive on the table. I used toasted slivered almonds instead with compliments around.
4. Nava on December 12, 2011 at 10:05 pm said:

   Thanks, Kirsten! In fact I amended the recipe to incorporate your substitution, since pine nuts have been ridiculously expensive these last couple of years.
5. Abbyvegan on November 28, 2012 at 1:55 pm said:

   I love roasted cauliflower so I will try it this way.
6. Susan on March 25, 2013 at 7:21 pm said:

   Made this today – added fresh spinach, used dried cherries and pistachios, and at the end, added some grated lemon rind. Very delicious.
7. Nava on March 26, 2013 at 5:46 pm said:

   Glad you enjoyed it, Susan, and I love your tweaks, they sound great!