Recipe: Quinoa with baby heirloom tomatoes & roasted broccoli

Photo by NCRA dish that's as colorful as it is flavorful and healthful? That's the culinary one-two-three punch. 

This recipe defines that idiom.

Serve it warm, at room temperature or cold.

Quinoa with Baby Heirloom Tomatoes & Roasted Broccoli
(Serves 4)

1 cup quinoa
1 tablespoon olive oil
2 cloves minced garlic 
2 cups low-sodium vegetable broth
1 pint quartered baby heirloom tomatoes
2-3 cups roasted broccoli (recipe below)
1 cup diced Pecorino Romano
1 cup chopped fresh basil
Zest of 1 small lemon
Juice of 1/2 small lemon
Sea salt (optional)
Additional olive oil for drizzling (optional) 

Rinse the quinoa in a fine sieve until the water runs clear. Drain. 

Preheat the olive oil in a medium-size pot over a medium-low heat. Add the garlic and sauté for 1 minute. Add the rinsed quinoa and stir to combine with the garlic. Cook for 5 minutes, stirring constantly. The quinoa should be golden brown and smell nutty.

Stir in the vegetable broth and crank the heat to high. Once boiling, reduce the heat to low and cover. Cook for 15 minutes. Turn off the heat and uncover. Fluff with a fork, and let cool for 10 minutes. 

Add the tomatoes, broccoli, Pecorino, basil, lemon zest and lemon juice, and combine. Taste to see if salt is needed, and add a sprinkle or two if desired. Place the quinoa into bowls, and drizzle with olive oil (optional). Serve. 

Roasted Broccoli

3 cups small broccoli florets
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt

Preheat the oven to 425 degrees Fahrenheit.

Toss the broccoli florets in olive oil on a sheet pan. Sprinkle with red pepper flakes and salt. Roast in the oven for 18 minutes, turning halfway.

Once done, remove from the oven and let cool for 10 minutes. The broccoli may have shrunk in size during the cooking process and may yield less than 3 cups once cooked. That's OK! 

Related post on The Concentric Circle:

• Quinoa burgers  

Recipe: Roasted Brussels sprouts

Photo by NCRMost people who say they dislike Brussels sprouts have only had them steamed. And it's no wonder. Steamed Brussels sprouts taste like a stinky, wet rag. And the texture is mush. 

Roasted Brussels sprouts, on the other hand, are a completely different animal. They're richly flavorful. In fact, they sort of smell and taste like popcorn. The popcorn smell and flavor comes out through the caramelization. And when the outer leaves separate from the heads during the cooking process, they get really crunchy. 

If you've vowed that Brussels sprouts are on your no-can-do list, try this recipe and see if you have a change of heart.

Roasted Brussels Sprouts
(Serves 4) 

1 pound Brussels sprouts, washed and halved
1 tablespoon grapeseed oil
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Preheat the oven to 425 degrees Fahrenheit.

Lay the Brussels sprouts on a thick-bottom, stainless steal half sheet pan. Toss with oil. Sprinkle the salt and red pepper flakes on top. 

Roast in the oven for 20 minutes. Add the garlic and roast for another 2-3 minutes. Serve.

Related recipes on The Concentric Circle:
Russets and yams with herbs 
Carrots with cumin and corriander 

Recipe: Carrots with cumin and coriander

Photo by NCRVegetables with dense textures--beets, Brussels sprouts, asparagus, potatoes, carrots--respond well to roasting. It brings out their flavors and plays nice with their consistencies. Beyond that, the method is foolproof. I play around with the seasonings, but the cooking temp and time is exactly the same every single time: 425 degrees Fahrenheit for about 25 minutes.

I throw dried cumin and coriander on potatoes all the time, so I thought I'd give them a whirl on carrots. The first time I tested this recipe, I didn't use enough cumin or coriander, and the flavor came up muted. The second time around, I increased the amounts and the flavor popped. 

They're smokey and sweet. And if you have leftovers, they taste great cold on top of a salad the next day.

Carrots with Cumin and Coriander
(Serves 4) 

10 carrots, peeled and cut into quarter-inch pieces
1 tablespoon olive oil
1 tablespoon butter, melted
1 1/2 teaspoons dried cumin
1 teaspoon dried coriander
1/4 teaspoon kosher salt
1/4 freshly ground black pepper
2 cloves garlic, minced

Preheat oven to 425 degrees Fahrenheit.

Toss carrots, oil, butter, cumin, coriander, salt and pepper in a large bowl. Arrange on a half sheet pan and roast in the oven for 25 minutes.

Toss, add minced garlic and roast for another 3 minutes. Serve.

Additional roasted vegetable recipes on The Concentric Circle:
Russets and yams with herbs
Big-flavor Thanksgiving (roasted red and yellow beets)

Recipes: Russets and yams with herbs

Roasted yams with dried oregano. Photos by NCRRoasted Russets with fresh rosemary.

When I think of comfort food, I think of the starchy, tuberous vegetables. Namely, Russet potatoes and yams. The smell, the texture, the taste--it all points to satisfaction. To boot, they're loaded with nutrients, such as potassium, fiber, vitamins A, B6 and C.

I prefer to roast my potatoes because I think it better intensifies their flavor. I also like to add dried or fresh herbs.

Below are two recipes that incorporate both. Note: Both recipes go well with my Herbed Turkey Burgers on Foccacia, and are a great alternative to greasy French fries.

Roasted Russets with Rosemary
(Serves 4) 

2 pounds Russet potatoes (skins on), cut into half-inch pieces
1 teasspoon fresh rosemary, minced
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees Fahrenheit. Arrange the potatoes on a 12-inch, thick-bottom baking sheet. Toss with olive oil. Add salt and pepper. Bake for 15 minutes, and then toss. Bake for another 10 minutes, and then toss again and add the rosemary. Bake for an additional 5 minutes. Remove from the oven. Serve.

Roasted Yams with Oregano
(Serves 4)

2 pounds yams (skins removed), cut into half-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 cloves chopped garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 

Preheat the oven to 425 degrees Fahrenheit. Arrange the potatoes on a 12-inch, thick-bottom baking sheet. Toss with olive oil. Add the oregano, salt and pepper. Bake for 15 minutes, and then toss. Bake for another 7 minutes, and then toss again and add the garlic. Bake for an additional 3 minutes. Remove from the oven. Serve.