Quinoa and Cauliflower Pilaf

How to Prepare

1. Heat a 10- or 12-inch skillet over medium heat. Add 1 tbsp unsalted grass-fed butter and 1 tbsp olive oil. 2. When the butter has melted, add 0.5 minced yellow onion and a pinch of sea salt and black pepper. Sauté over medium-low heat for 3 to 5 minutes, until tender and translucent but not brown. 3. Add 1.5 cups grated or riced cauliflower, turn the heat up to medium and cook for another 3 minutes, stirring often, until the cauliflower is just cooked through. 4. Add 1.5 cups cooked quinoa and the remaining 1 tbsp butter. Cover, turn off the heat, and let the pilaf steam for 2 minutes. Stir, taste for seasoning, adjust with sea salt and black pepper, and serve.

Good to Know

If you are cooking the quinoa yourself, using chicken broth will give it even more of that classic pilaf flavor.