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quinoa pilaf with cauliflower, leeks, pecans and cranberries

Fall Quinoa Pilaf with Cauliflower

  • Author: Cristina Curp
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 5 servings 1x
  • Category: sides
  • Method: stove top
  • Cuisine: Holiday
  • Diet: Gluten Free


This stunning Fall Pilaf is made with quinoa, cauliflower rice, pecans, peas, and cranberries it’s a party in your mouth.



  • 2 tablespoons extra virgin olive oil
  • 1 small leek, diced
  • 4 cloves garlic, minced 
  • 3 sprigs thyme, minced
  • 2 cups cauliflower rice 
  • 1 teaspoon fine salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper 
  • 1 cup frozen peas 
  • 1/2 cup halved pecans
  • 1/4 cup dried cranberries 
  • 2 cups cooked quinoa, salt to taste 


  1. Heat a large skillet over medium heat. Once hot, drizzle in the olive oil.
  2. Add in the leek, garlic, and thyme. Saute for 2-3 minutes or until aromatic. 
  3. Mix in the cauliflower rice, peas, and seasonings and mix well. Then add in the pecans.
  4. Cook here, stirring often for 5 minutes or until the cauliflower is tender. 
  5. Mix in the cranberries and finally the quinoa and stir well until warm and incorporate. 
  6. Serve hot! 

Recipe Notes:

  • How to cook 2 cups of quinoa: Rinse the quinoa in a fine-mesh sieve. In a saucepan combine 1 1/2 cups of water and 3/4 cup of quinoa. Salt with 1/2 teaspoon salt. Bring it to a boil. Reduce to low, keep covered with a tight-fitting lid for 15 minutes. Then let stand for 10 minutes o absorb the remaining water. Fluff with a fork. 


  • Serving Size: 1 cup
  • Calories: 350
  • Fat: 22.6g
  • Carbohydrates: 31.3g
  • Fiber: 6.8g
  • Protein: 8.1g

Keywords: Fall Quina Cauliflower Pilaf