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.
- 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
- 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.
Photos: Hannah Kaminsky