Minted Quinoa with Pine Nuts

Serves 4–6

If you haven't been properly introduced to quinoa, here's your chance. It's powerful stuff—a complete protein unto itself due to its amazing boast of having all eight amino acids—but it's delicate and flavorful too, silky with a little crisp crunch. A remarkable food.

1 cup (dry) quinoa, rinsed well
1 cup cauliflower, cut into bite sized bits
2 cups water
soy sauce to taste
1/2 cup pine nuts, lightly toasted
2–3 fresh green onions, thinly sliced
3 TB fresh mint, minced
2 TB apple cider vinegar
1 TB organic extra virgin olive oil
salt and pepper to taste

Rinse quinoa well. Place quinoa, cauliflower and water in a sauce pan, cover, and bring to a boil. Season with a splash of soy sauce, cover, and reduce heat to low. Simmer until all liquid has been absorbed and quinoa has opened up. Gently fold in pine nuts, green onions, mint, vinegar and olive oil. Season to taste. Transfer to a serving bowl and serve immediately.