Quinoa With Cauliflower, Cranberries & Nuts

5
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"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 recipe yields 5 servings
OK

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 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.

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