Name: Quinoa with Cauliflower, Cranberries, and Nuts
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 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)

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. This serves 6 as a side dish, fewer if used as a main dish.

Recipe

Quinoa with Cauliflower, Cranberries, and Nuts

5 from 2 votes

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.

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Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: 6

Ingredients

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
½ cup dried cranberries
¼ 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
⅓ cup toasted pine nuts slivered almonds, or shelled pistachios

US Customary - Metric

Instructions

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 ⅓ 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.

Nutrition (Estimate per Serving)

Calories: 265kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 33mgPotassium: 538mgFiber: 5gSugar: 10gVitamin A: 217IUVitamin C: 52mgCalcium: 44mgIron: 2mg

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