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Italian stone pine nuts — pesto alla Genovese, toasted garnish
Mixed quinoa — white, red, black for visual appeal and varied texture
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
Press for crispy Indian snacks — murukku, chakli, sev, ribbon pakoda
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Italian stone pine nuts — pesto alla Genovese, toasted garnish
Mixed quinoa — white, red, black for visual appeal and varied texture
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
Press for crispy Indian snacks — murukku, chakli, sev, ribbon pakoda
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Combine the quinoa with 2 1/2 cups water in a saucepan and bring to a simmer. Cover and simmer gently for 15 minutes, or until the water is absorbed. Meanwhile, heat 1 tablespoon of 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 remaining oil and season with salt and pepper. Serve at once. Team this lively grain dish with Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) and steamed green beans, Brussels sprouts, or asparagus. Another delightful companion is Lentils with Greens and Sun-Dried Tomatoes (page 111). Add a simple salad of greens and tomatoes to this meal. The quinoa is a nice complement to any easy tofu dish, such as Sauteed Tofu or BBQ-Flavored Skillet Tofu (both on page 62), along with any colorful salad. Calories: 416 Total Fat: 16g Protein: 13g Carbohydrates: 59g Fiber: 8g Sodium: 60mg