Ingredients
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 1 small head cauliflower, cut into small pieces and florets
- 1/3 cup water (or more if needed)
- 1/2 cup dried cranberries
- 1/4 cup fresh minced parsley
- 1 tablespoon oil (walnut oil or sesame oil)
- 1 to 2 tablespoons lemon juice, to taste
- Salt and freshly ground pepper to taste
- 1/3 cup pine nuts (toasted)
How to Make
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Step 1: Rinse quinoa in a fine sieve with cold water.
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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.
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Step 3: Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until golden.
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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.
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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.
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Step 6: Season with salt and pepper. Scatter the nuts over the top and serve hot.
We hope you enjoy this recipe!
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