Lunch: Cauliflower With Quinoa, Prunes, and Peanuts

This recipe includes superfoods such as:

Nuts

Health benefits of Cauliflower With Quinoa, Prunes, and Peanuts

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3 tablespoons olive oil
1/4 red onion, minced
1 shallot, minced
1 garlic clove, minced
1/2 cup quinoa
2 cups vegetable broth or water
1 sprig thyme
Salt and pepper
1 head cauliflower
1/3 cup finely diced prunes
2 tablespoons chopped unsalted roasted peanuts, plus 1 tablespoon crushed nuts
1 tablespoon onion puree (2 tablespoons olive oil, 1 onion, very thinly sliced, 1 tablespoon sherry vinegar, Salt & pepper)
1 tablespoon unsalted butter
2 tablespoons finely chopped cilantro, plus a handful of whole leaves
1 tablespoon finely chopped chives

Instructions

In a medium saucepan, heat the oil over medium-low heat. Add the onions and cook, stirring often, until they are completely soft but have not taken on any color, 15 to 20 minutes. A bit of water helps here. Add the vinegar and cook for 5 more minutes. Season with salt and pepper. Transfer to a blender and process until satiny-smooth. The puree can be cooled, covered, and stored in the refrigerator for up to 2 days.