Minted Tamari Quinoa and Cauliflower with Pine Nuts

With just a little alarm I noticed the other day that it's been over two months since I've made anything with quinoa. I would put that unfortunate fact down to the sumptuous laziness I indulge in the summer, but how much more work is the light scrubbing and soaking of quinoa than having to rinse white rice? Physically nothing to speak of at all, so the laziness is strictly in my mind. Fortunately I'm too lazy right now to bother berating myself for the lack of attention I've given it, and even mustered up the forethought to prepare this delicious and simple summer quinoa dish that takes wonderful advantage of the fresh local cauliflower practically bouncing off the market shelves these days, as well as the fresh mint overwhelming the other poor herbs in my garden.

Though not technically a grain, quinoa walks and talks like a grain … except even more so, with an almost perfect amino acid balance that's extraordinarily rare in plant foods. Also a good source of fiber, protein, iron, calcium, phosphorus and vitamins B and E, it's a wonder I've seemed to stop setting an example to myself and my readers.

Mint and tamari are not an intuitive combination of tastes, but proved to be irresistible when mixed with the nutty flavor and slightly crispy texture of quinoa and the added crunch of toasted pine nuts.

Minted Tamari Quinoa and Cauliflower with Pine Nuts

Recipe by Lisa Turner Published on August 24, 2008 Simple, nourishing and delicious Asian-style quinoa cooked with cauliflower and seasoned with toasted pine nuts, mint and tamari Print this recipe Ingredients: 1 cup quinoa 2 cups cold water 1/4 head of cauliflower, chopped 1/2 cup pine nuts 2 green onions, sliced 3 tablespoons fresh mint, minced 1/2 tablespoon sesame oil 1/2 tablespoon toasted sesame oil 2 tablespoons tamari sauce, or to taste sea salt to taste (optional) Instructions: Rinse the quinoa under cold running water. Add to a medium saucepan and cover with 2 cups of cold water and leave to soak overnight. Add the cauliflower to the quinoa and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat. Meanwhile, lightly toast the pine nuts in a dry skillet or saucepan over medium-low heat until just turning golden brown. Gently fold the pine nuts, green onions, mint, sesame and toasted sesame oils, and tamari into the quinoa and cauliflower. Taste for seasoning and add sea salt or more tamari sauce if desired. Serve hot or at room temperature. Makes 6 to 8 side servings