Quinoa with Cauliflower, Cranberries, and Pine Nuts

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Serves 4 - 6
Adapted from Vegan Express

Ingredients

Plum Tomatoes Stuffed with Quinoa, Corn and Goat Cheese 1 1/4 cups quinoa, rinsed in a fine sieve*
1 tablespoon fragrant nut oil, such as walnut or 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 toasted pine nuts
1/4 cup minced fresh parsley
1 tablespoon flaxseed oil
Salt and freshly ground pepper to taste

Directions

  1. Combine the quinoa with 2 1/2 cups water in a saucepan. Bring to a simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed.
  2. Meanwhile, heat the oil in a wide skillet or stir-fry pan. Add the onion and saute 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.
  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 oil, then season with salt and pepper. Serve at once.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.

Source: http://vegkitchen.com/recipes/quinoa.htm

 

 

ewestgate November 13, 2009