Minted Quinoa With Crunchy Pine Nuts
By Chef Christina Pirello


1 cup Quinoa (prepare according to package directions) 
1 cup Organic Cauliflower Florets (small) 
2 cups Water Spring or Filtered 
1/2 cup Pine Nuts toasted 
2 Scallions (fresh) thinly sliced on the diagonal 
4 sprigs Mint (fresh) for garnish 


Rinse quinoa very well. Place quinoa and cauliflower in a saucepan. 

Add water, cover, and bring to a boil over medium heat. 

Lightly season with soy sauce, cover, and reduce heat to low. 

Simmer until all liquid is absorbed and quinoa has opened up, about 20 minutes. 

Gently fold pine nuts, scallions, and mint into quinoa; transfer to a serving bowl and serve immediately.