Another Quinoa dish

[Guest guest]

From Nava Atlas: her site http://vegkitchen.com/ has lots of vegan recipes.

 

 

 

Quinoa with Cauliflower, Cranberries, and Pine Nuts

 

 

 

Serves: 4 to 6

 

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

b.. 1 tablespoon fragrant nut oil, such as walnut or sesame (if unavailable,

use olive oil)

c.. 1 medium yellow or red onion, finely chopped

d.. 1 small head cauliflower, cut into small pieces and florets

e.. 1/2 cup dried cranberries

f.. 1/3 cup toasted pine nuts

g.. 1/4 cup minced fresh parsley

h.. 1 tablespoon flaxseed oil

i.. Salt and freshly ground pepper to taste

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.

 

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.

 

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.

 

Shoshana Michael-Zucker, Translations

7/6 Levona Street

Kfar Sava 44243 Israel

Tel. +972-9-767-5835

Fax. +972-9-766-2855

Cell: +972-54-455-6049

email: translations

shosh_mz

 

 

 

[Guest guest]

Shoshana Michael-Zucker wrote:

> Quinoa with Cauliflower, Cranberries, and Pine Nuts

>

>

Thanks for the quinoa recipes--I love the stuff.

 

Rain

@@@@

\\\\\\

 

 

 

[Guest guest]

In that case, here's another, I don't remember where I got it. I usually

substitute fresh tomatoes for dried.

Shoshana

Quinoa With Broccoli

 

For a vegan entr?e, add some baked tofu chunks.

 

Serves 4

a.. 1 TB extra virgin olive oil

b.. 2 cloves garlic, minced

c.. 1/2 medium red onion, finely diced

d.. 1/2 cup sun-dried tomatoes, julienned or chopped

e.. 1/2 cup vegetable broth

f.. 1/2 cup dry white wine

g.. 2 TB lemon juice

h.. 1/2 cup quinoa

i.. 1/2 tsp sea salt, or to taste

j.. 1 cup broccoli florets, cut into bite-sized pieces

k.. Fresh ground black pepper to taste

l.. 1/2 cup roasted cashew pieces

m.. 2 scallions, thinly sliced

Heat the olive oil over medium heat in a saucepan and saut? the onion and garlic

for 3 minutes. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice

and bring to a boil.

 

Stir in the quinoa and salt. Reduce heat, and simmer covered about 20 minutes.

Add the broccoli on top and simmer an additional 5 to 6 minutes.

 

Remove from heat, toss gently until combined. Add ground pepper and additional

salt, if desired, to taste.

 

Garnish with cashews and scallions before serving.

 

Nutrition Info

Per Serving (6.25 oz-wt.): 280 calories (120 from fat), 13g total fat, 2.5g

saturated fat, 4g dietary fiber, 9g protein, 31g carbohydrate, 0mg cholesterol,

120mg sodium

 

-

bluezinnia

Wednesday, February 18, 2009 8:28 AM

Re: Another Quinoa dish

 

 

Shoshana Michael-Zucker wrote:

> Quinoa with Cauliflower, Cranberries, and Pine Nuts

>

>

Thanks for the quinoa recipes--I love the stuff.

 

Rain

@@@@

\\\\\\

 

[Guest guest]

Shalom Shoshana! Thank you so very much for all the wonderful recipes.

Yes, I haven't made quinoa in a very long time. 'Quinoa with

Cauliflower, Cranberries, and Pine Nuts' sounds especially tempting,

because I would never have thought of combining cauliflower with

cranberries and pine nuts.

This will definitely be on our dinner table tonight.

 

Thanks again and have a wonderful day.

Gabriella

[Guest guest]

Ah, doesn't that sound tasty as well!

It is only 11 am and I am looking forward to lunch already.

Thank you, Shoshana!

 

 

, Shoshana

Michael-Zucker <shosh_mz wrote:

>

> In that case, here's another, I don't remember where I got it. I

usually substitute fresh tomatoes for dried.

> Shoshana

> Quinoa With Broccoli

>

> For a vegan entr?e, add some baked tofu chunks.

>