Quinoa with Cauliflower Cranberries and Pine Nuts
Elevate your side dish game with this vibrant and nutritious recipe for Quinoa with Cauliflower, Cranberries, and Pine Nuts. Bursting with bold flavors and contrasting textures, this dish combines fluffy quinoa and caramelized roasted cauliflower with the sweet-tart pop of dried cranberries and the nutty crunch of toasted pine nuts. A zesty lemon-garlic dressing ties it all together, while fresh parsley adds a bright, herbaceous finish. Simple to prepare and perfectly balanced, this recipe is a crowd-pleaser that works as a satisfying vegetarian main course or a stunning side. Ready in just 40 minutes, it’s a gluten-free, nutrient-packed addition to any meal.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium head cauliflower
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup dried cranberries
- 0.25 cup pine nuts
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic
Instructions
Rinse the quinoa under cold water using a fine mesh strainer to remove the natural bitterness.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, preheat the oven to 425°F (220°C).
Cut the cauliflower into bite-sized florets, then toss with 2 tablespoons of olive oil, salt, and pepper. Spread the cauliflower evenly on a baking sheet.
Roast the cauliflower for 20 minutes, stirring halfway through, until golden and tender.
In a small skillet over medium heat, toast the pine nuts until golden and fragrant, stirring frequently (about 3-4 minutes). Set aside.
Finely mince the garlic. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, and minced garlic for the dressing.
In a large mixing bowl, combine the cooked quinoa, roasted cauliflower, dried cranberries, toasted pine nuts, and chopped parsley.
Pour the dressing over the quinoa mixture and toss well to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 58.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
