Quinoa and Cauliflower Pilaf

- 2 tbsp Unsalted grass-fed butter
- 1 tbsp Olive oil
- 0.5 minced Yellow onion
- 1.5 cups grated or riced Cauliflower
- 1.5 cups Cooked quinoa
- pinch Sea salt
- pinch Black pepper

1. Heat a 10- or 12-inch skillet over medium heat. Add 1 tbsp unsalted grass-fed butter and 1 tbsp olive oil.
2. When the butter has melted, add 0.5 minced yellow onion and a pinch of sea salt and black pepper. Sauté over medium-low heat for 3 to 5 minutes, until tender and translucent but not brown.
3. Add 1.5 cups grated or riced cauliflower, turn the heat up to medium and cook for another 3 minutes, stirring often, until the cauliflower is just cooked through.
4. Add 1.5 cups cooked quinoa and the remaining 1 tbsp butter. Cover, turn off the heat, and let the pilaf steam for 2 minutes. Stir, taste for seasoning, adjust with sea salt and black pepper, and serve.