Quinoa With Cauliflower, Cranberries & Nuts
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."
- 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
Rinse quinoa in a fine sieve with cold water.
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.
Heat the oil in a wide skillet. 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, adding more water if needed.
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.
Season with salt and pepper. Scatter the nuts over the top and serve hot.
Tips & Variations
No special items needed.