Quinoa With Cauliflower, Cranberries and Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've been looking for quinoa recipes and found this one in Vegan Express by Nava Atlas. She recommends using a fragrant oil such as walnut oil or untoasted sesame oil but olive oil may be substituted if those oils aren't available. Ingredients:
1 1/4 cups quinoa, rinsed in a fine sieve |
2 tablespoons walnut oil or 2 tablespoons sesame oil or 2 tablespoons olive oil |
1 medium yellow onions or 1 medium 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 (to taste) |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Combine quinoa with 2 1/2 cups water in a saucepan; bring to a simmer.
2. Cover and simmer gently for 15 minutes, or until water has been absorbed.
3. While quinoa is cooking, heat 1 tablespoon oil in a large skillet or stir-fry pan; add onion and saute over medium-low heat until golden.
4. Add cauliflower and about 1/3 cup water; cover and cook 5 minutes, or until cauliflower is just tender.
5. Once quinoa is done, add it to the cauliflower mixture; add cranberries, pine nuts and parsley.
6. Toss together then remove from heat.
7. Drizzle in remaining oil and season with salt and pepper.
8. Serve immediately.
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