Lemony Quinoa Pilaf with Cauliflower and Pine Nuts

If you don't mind using another small skillet, toast the pine nuts in the olive oil and pour the hot mixture over the rest of the pilaf.

Lemony Quinoa Pilaf with Cauliflower and Pine Nuts
Servings: 4 Prep 10 mins Cook 20 mins to 25 mins Start to Finish 30 mins


  • 2 cups low-sodium vegetable or chicken stock
  • 1 cup quinoa, rinsed and drained three times
  • 1 1/2 cups roasted, steamed or sauteed cauliflower florets
  • 2 tablespoons toasted pine nuts or sliced almonds
  • 2 tablespoons golden raisins or chopped green olives, optional
  • 2 scallions, minced
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons lemon juice, plus additional
  • 1/2 teaspoon finely grated lemon zest
  • Chopped fresh parsley for garnish (optional)
  • Coarse sea salt and freshly ground black pepper, to taste

Make It

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

2. Toss the quinoa with the remaining ingredients, season with salt, pepper and added lemon juice as desired, and serve warm or at room temperature.


  • Find out more about the recipe on Mom Appetit's blog.