Quinoa and Cauliflower Pilaf

Quinoa and Cauliflower Pilaf

Macronutrients per 100g

Energy

Energy

148kcal

Sugar

Sugar

1g

Fat

Fat

14g

Fiber

Fiber

2g

Saturated Fat

Sat fat

3g

Protein

Protein

3g

Carbs

Carbs

13g

Sodium

Sodium

78mg

Ingredients

- 2 tbsp Unsalted grass-fed butter
- 1 tbsp Olive oil
- 0.5 minced Yellow onion
- 1.5 cups grated or riced Cauliflower
- 1.5 cups Cooked quinoa
- pinch Sea salt
- pinch Black pepper

Preparation

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.

Micronutrients % of RDI

Iron

Iron

11% of RDI

Magnesium

Magnesium

35% of RDI

Vitamin C

Vitamin C

14% of RDI

Omega 3

Omega 3

1% of RDI

Vitamin A

Vitamin A

1% of RDI

Calcium

Calcium

35% of RDI

Folate

Folate

35% of RDI

Good to know

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