Quinoa With Cauliflower, Cranberries & Nuts
Recipe: #16548
January 04, 2015
Categories: Side Dishes, Grains, Quinoa, Nuts/Seeds, Pine Nut, Vegetables, Cauliflower, Fall/Autumn, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
"A great side for chicken, or for a vegetarian meal. If you don't care if it is vegetarian, you can use chicken broth. You can also use slivered almonds instead of pine nuts."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (246.6 g)
- Calories 319.7
- Total Fat - 17 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 477.2 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 4.7 g
- Sugars - 3.7 g
- Protein - 8 g
- Calcium - 35.9 mg
- Iron - 2.9 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rinse quinoa in a fine sieve with cold water.
Step 2
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 liquid is absorbed.
Step 3
Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until golden.
Step 4
Add the cauliflower and about 1/3 cup water. Cover and cook for 5 minutes, or until the cauliflower is just tender, adding more water if needed.
Step 5
Once the quinoa is done, add it to the cauliflower mixture. Stir in the cranberries, parsley, oil and lemon juice. Toss together, then remove from the heat.
Step 6
Season with salt and pepper. Scatter the nuts over the top and serve hot.
Tips & Variations
No special items needed.
0 Reviews
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