29 Jan Lemony Quinoa Pilaf with Cauliflower and Pine Nuts

Lemony Quinoa Pilaf with Cauliflower and Pine Nuts

Ingredients:

2 cups of low sodium chicken stock

1 Cup of quinoa, rinsed and drained

1 1/2 cups of roasted or sautéed cauliflower florets

2 tablespoons of toasted pine nuts

2 tablespoons of raisons

1 red capsicum chopped

2 teaspoons of extra virgin olive oil

2 teaspoons of lemon juice

Chopped fresh parsley

Directions:

Bring the stock to a simmer in a small saucepan and stir in the drained quinoa. Cover and simmer over low-medium heat until the grains expand and the liquid is absorbed, 20-25 mins

Toss the quinoa with the remaining ingredients, season with salt and pepper and add the lemon juice. Serve warm.