A 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
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.
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!
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