QUINOA WITH CAULIFLOWER, CRANBERRIES, AND PINE NUTS

Quinoa with Cauliflower, Cranberries, and Pine Nuts image

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/4 cups quinoa, rinsed in a fine sieve
2 tablespoons fragrant oil, such as walnut or untoasted sesame (if unavailable, use 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 pine nuts, lightly toasted in a dry skillet
1/4 cup minced fresh parsley, or more to taste
Salt and freshly ground pepper to taste

Steps:

Combine the quinoa with 2 1/2 cups water in a saucepan and bring to a simmer. Cover and simmer gently for 15 minutes, or until the water is absorbed.
Meanwhile, heat 1 tablespoon of 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, pine nuts, and parsley. Toss together, then remove from the heat. Drizzle in the remaining oil and season with salt and pepper. Serve at once.
Menu Suggestions
Team this lively grain dish with Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) and steamed green beans, Brussels sprouts, or asparagus.
Another delightful companion is Lentils with Greens and Sun-Dried Tomatoes (page 111). Add a simple salad of greens and tomatoes to this meal.
The quinoa is a nice complement to any easy tofu dish, such as Sautéed Tofu or BBQ-Flavored Skillet Tofu (both on page 62), along with any colorful salad.
nutrition information
Calories: 416
Total Fat: 16g
Protein: 13g
Carbohydrates: 59g
Fiber: 8g
Sodium: 60mg