-
1
Combine the quinoa with 2 1/2 cups water in a saucepan and bring to a simmer.
-
2
Cover and simmer gently for 15 minutes, or until the water is absorbed.
-
3
Meanwhile, heat 1 tablespoon of the oil in a wide skillet or stir-fry pan.
-
4
Add the onion and saute over medium-low heat until golden.
-
5
Add the cauliflower and about 1/3 cup water.
-
6
Cover and cook for 5 minutes, or until the cauliflower is just tender.
-
7
Once the quinoa is done, add it to the cauliflower mixture, followed by the cranberries, pine nuts, and parsley.
-
8
Toss together, then remove from the heat.
-
9
Drizzle in the remaining oil and season with salt and pepper.
-
10
Serve at once.
-
11
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.
-
12
Another delightful companion is Lentils with Greens and Sun-Dried Tomatoes (page 111).
-
13
Add a simple salad of greens and tomatoes to this meal.
-
14
The quinoa is a nice complement to any easy tofu dish, such as Sauteed Tofu or BBQ-Flavored Skillet Tofu (both on page 62), along with any colorful salad.
-
15
Calories: 416
-
16
Total Fat: 16g
-
17
Protein: 13g
-
18
Carbohydrates: 59g
-
19
Fiber: 8g
-
20
Sodium: 60mg
