Lemony Quinoa Pilaf with Cauliflower and Pine Nuts

Add chicken to this recipe for a heartier dinner or cook a large batch of this quinoa and save leftovers for lunch or an easy dinner. 

Most breastfeeding moms can eat all kinds of foods, including nuts, but if a food allergy runs in your family, be mindful of your dairy, egg, wheat and nut intake (depending on what allergy is prevalent). If you're testing on your own to see if one food is the culprit of an upset tummy, avoid it entirely to make sure it clears your system and your baby's.

Ingredients

• 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

Directions

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.

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