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.
Quinoa with Cauliflower, Cranberries, and Nuts
Author: VegKitchen
Recipe type: Quinoa pilaf
Cuisine: Healthy
Prep time:
Cook time:
Total time:
Serves: 6
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.
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
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.
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Photos: Hannah Kaminsky
- Here are more quinoa recipes.
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19 Comments
Fran Wolok
April 12, 2011 at 9:22 pmThis 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)!
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November 21, 2011 at 5:53 pmLove the combo of cranberries and quinoa! This sounds festive and delicious.
Kirsten
December 12, 2011 at 9:58 pmThis is very delicious and festive on the table. I used toasted slivered almonds instead with compliments around.
Nava
December 12, 2011 at 10:05 pmThanks, Kirsten! In fact I amended the recipe to incorporate your substitution, since pine nuts have been ridiculously expensive these last couple of years.
Abbyvegan
November 28, 2012 at 1:55 pmI love roasted cauliflower so I will try it this way.
Susan
March 25, 2013 at 7:21 pmMade this today – added fresh spinach, used dried cherries and pistachios, and at the end, added some grated lemon rind. Very delicious.
Nava
March 26, 2013 at 5:46 pmGlad you enjoyed it, Susan, and I love your tweaks, they sound great!
Johanna
January 13, 2014 at 1:28 pmNava, Yummy! Cauliflower and quina, delicious and filling. Photo looks awesome.
Nava
January 13, 2014 at 1:35 pmThanks, Johanna!
Liz
March 13, 2016 at 4:53 pmMade this for my veggie lunch club. I sautéed shaved brussels sprouts with the onion, aded a can of chickpeas, and a steamed potato and carrot, and seasoned with a little ginger and nutmeg. It turned out great!
Tanya
March 28, 2016 at 11:15 pmMade this today for some friends. Got rave reviews, even from the non-vegetarians 🙂
I added a bit more lemon juice and tiny bit of zest. slightly less oil, Otherwise excatly as written.
Thanks so much!!
Nava
March 29, 2016 at 7:53 amSo glad that you and your company enjoyed this, Tanya! Thanks for your comment.
Linda
March 31, 2016 at 2:34 pmFor the seder, I wouldn’t be able to make and serve this at once, as the recipe calls for. Would it still be good if I make it ahead and refrigerate it? Would it need reheating or could it be served at room temperature?
Nava
March 31, 2016 at 9:20 pmLinda, you can make this up through through the cauliflower, which is most of the work. The day of the Seder, warm it up and finish with the remaining ingredients. I hope you and your guests enjoy it!
Shirley Warwick
January 15, 2017 at 11:22 pmLoved this recipe ! Followed the instructions to the tee and it turned out beautifully. It’s a keeper Ty.
G
June 1, 2017 at 2:08 pmMade this for lunch today – it’s a great combination of flavors and beautiful to look at too!! I subbed pepitas for the nuts and cilantro for the parsley. Thank you!
Andrea
June 25, 2017 at 5:11 amThank you for this yummy recipe, we made today for dinner and enjoyed.
Nancy
March 17, 2018 at 6:19 pmMy husband and I really enjoyed this dish. I am new to vegan cooking and was looking for something without tomato sauce or cumin type spices and this was excellent. Loved the sweet cranberries and the crunch of the nuts. I did use the sesame oil as suggested and 2 T of lemon juice. I may add another T lemon juice next time. Loved it. Thanks !
Nava
March 17, 2018 at 7:16 pmThanks so much, Nancy. Glad you enjoyed this!