Quinoa and Broccoli(ni)
March 22, 2011

Salad? Side dish? Lunch? Check, check and check. Also easy, nutritious and scrumptious. And seeing Ivy finally loving broccoli was worth it at twice the effort. Broccolini was a bit of a revelation at our house, we adore it and eat it often.

1 small bunch broccolini or 1-2 stalks broccoli
1 small onion
1 tbsp olive oil
1 cup quinoa (I used organic red and white this time)
2 cups chicken or veggie stock or water (or 1 cup of each)
small handful chopped fresh parsley
juice and grated zest of 1/2 lemon
1/2 cup sliced almonds

Steam the broccoli until tender, (the time will depend on the vegetable – I cook broccolini whole and chop it before adding it to the quinoa, whereas I divide the broccoli into florettes and peel and chop the upper part of the stem before putting it in the steamer. Just don’t overcook it – you lose nutrients and texture)

Rinse the quinoa well. Add it to the stock or water in a saucepan and bring to a boil. Lower the heat and cook for 10 – 13 minutes, stirring occasionally  or until the liquid is absorbed and the grain is fluffy. When the quinoa is ready, transfer it into a large mixing bowl to cool.

Meanwhile chop the onion finely and sautée it gently in the olive oil in a small pan. When it smells good and sweet and has a bit of colour, add it, along with the parsley and the lemon to the quinoa. Mix and serve, garnished with the almonds, lightly toasted in a dry pan. May I stress lightly toasted? They do not appear in this picture because they were uncooperative. Twice. Hence the lemon curl. But do you use them, they are a great finish for this lovely dish.

Keen Wha?

Yours will be even prettier.

 

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