0.5 C. quinoa
0.5 head cauliflower… cut into tiny florets
6 Tbsp. pesto
lemon juice
Parmesan cheese
Cook quinoa according to package directions.
Heat a few tablespoons olive oil in a large frying pan over a medium high heat. Cook cauliflower, covered, stirring until browned and beginning to crisp. Toss cooked cauliflower with pesto and a squeeze of lemon. Taste and season (salt and pepper). Top with Parmesan.
Serve quinoa on the side, or mix together with the pesto-topped cauliflower.
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