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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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combine quinoa with 2 1/2 cups water in a saucepan; bring to a simmer. cover and simmer gently for 15 minutes, or until water has been absorbed. while quinoa is cooking, heat 1 tablespoon oil in a large skillet or stir-fry pan; add onion and saute over medium-low heat until golden. add cauliflower and about 1/3 cup water; cover and cook 5 minutes, or until cauliflower is just tender. once quinoa is done, add it to the cauliflower mixture; add cranberries, pine nuts and parsley. toss together then remove from heat. drizzle in remaining oil and season with salt and pepper. serve immediately.