Quinoa With Cauliflower Cranberries Pine Nuts Recipes

Steps:

• Combine quinoa with 2 1/2 cups water in a saucepan; bring to a simmer.
• Cover and simmer gently for 15 minutes, or until water has been absorbed.
• While quinoa is cooking, heat 1 tablespoon oil in a large skillet or stir-fry pan; add onion and saute over medium-low heat until golden.
• Add cauliflower and about 1/3 cup water; cover and cook 5 minutes, or until cauliflower is just tender.
• Once quinoa is done, add it to the cauliflower mixture; add cranberries, pine nuts and parsley.
• Toss together then remove from heat.
• Drizzle in remaining oil and season with salt and pepper.
• Serve immediately.

Steps:

• Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
• Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
• When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

Steps:

• 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.
• 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.
• 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
• 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.
• Another delightful companion is Lentils with Greens and Sun-Dried Tomatoes (page 111). Add a simple salad of greens and tomatoes to this meal.
• 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
• Calories: 416
• Total Fat: 16g
• Protein: 13g
• Carbohydrates: 59g
• Fiber: 8g
• Sodium: 60mg

Steps:

• Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
• Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
• Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Steps:

• Over med heat stir and toast almond slivers until golden. Add the quinoa and toast until quinoa begins to darken.
• Transfer the quinoa and almonds to a 2 quart sauce pan. Add the remaining ingredients. Bring to boil covered. Reduce the heat and simmer for 20 minutes. Then let stand for another 5 minutes.
• To serve fluff gently. There is approximately 5 ounces in a portion.