Quinoa with Cauliflower, Cranberries, and Pine Nuts

Name: Quinoa with Cauliflower, Cranberries, and Pine Nuts
Yield: 4 to 6 servings
Ingredients: 1 1/4 cups quinoa, rinsed in a fine sieve; 2 tablespoons fragrant oil, such as walnut or untoasted sesame (if unavailable, use olive oil); 1 medium yellow or 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, or more to taste; Salt and freshly ground pepper to taste

January 24, 2012

If I had to choose a favorite quinoa dish, it would be this one. With just a few ingredients, it manages to showcase sweet, savory, and nutty flavors all at once.

Recipe information

Yield
4 to 6 servings

Ingredients

1 1/4 cups quinoa, rinsed in a fine sieve

2 tablespoons fragrant oil, such as walnut or untoasted sesame (if unavailable, use olive oil)

1 medium yellow or 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, or more to taste

Salt and freshly ground pepper to taste

Preparation

Step 1
Combine the quinoa with 2 1/2 cups water in a saucepan and bring to a simmer. Cover and simmer gently for 15 minutes, or until the water is absorbed.
Step 2
Meanwhile, heat 1 tablespoon of the oil in a wide skillet or stir-fry pan. 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.
Step 3
Once the quinoa is done, add it to the cauliflower mixture, followed by the cranberries, pine nuts, and parsley. Toss together, then remove from the heat. Drizzle in the remaining oil and season with salt and pepper. Serve at once.
Menu Suggestions
Step 4
Team this lively grain dish with Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) and steamed green beans, Brussels sprouts, or asparagus.
Step 5
Another delightful companion is Lentils with Greens and Sun-Dried Tomatoes (page 111). Add a simple salad of greens and tomatoes to this meal.
Step 6
The quinoa is a nice complement to any easy tofu dish, such as Sautéed Tofu or BBQ-Flavored Skillet Tofu (both on page 62), along with any colorful salad.
nutrition information
Step 7
Calories: 416
Step 8
Total Fat: 16g
Step 9
Protein: 13g
Step 10
Carbohydrates: 59g
Step 11
Fiber: 8g
Step 12
Sodium: 60mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsQuinoa Rice & Grains Cauliflower Vegetable Pine Nut Nut Dried Cranberry Dried Fruit Fruit Main Dinner Dairy Free Vegan Vegetarian Gluten Free Quick Easy Weeknight Meals Thanksgiving Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Menu Suggestions

Step 4

Step 5

Step 6

nutrition information

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes