Quinoa (pronounced KEEN-wah) is a whole grain that looks really funny once it's cooked but is super good for you. This is a great salad to bring to a BBQ as a side. It’s really refreshing and did I mention really good for you? Lot’s of fiber, protein, and iron. It tastes great too! I buy mine at Trader Joe's but I've seen it at Costco and some local grocery stores near the dried rice.
Ingredients:
1C quinoa
2 C water
1 med tomato cut into 1/2 in. cubes
4 to 6 green onions, finely chopped
1 med cucumber, peeled and cut into 1/2 in. cubes
1 small red pepper seeded and cut into 1/2 in pieces
1/4 to 1/2 C finely chopped fresh cilantro
1/3 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
1 1/4 teas. salt
Rinse quinoa thoroughly. I just put the 1 cup of quinoa in the pot I’m going to use to cook it and add enough water to cover and swish it around with my fingers. Slowly drain the water out trying not lose too much quinoa. Repeat this at least one more time. Cook quinoa per directions on package (should be 1 cup quinoa to 2 cups water). Remove from heat, fluff, and allow to cool for about 30 minutes. Add the chopped ingredients. Mix lemon and EVOO together and pour over quinoa and veggies. Salt to taste. This is best when it’s been chilled in the fridge for at least 2 to 4 hours. The longer the flavors mingle the better.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Sunday, March 21, 2010
Friday, August 21, 2009
Parmesan Roasted Broccoli
Now I am about to change your vegetable life with this recipe. I have made it multiple times and NEVER knew broccoli could taste like this. I am telling you to try this. Try it today. You will die and go to heaven, come back to life and make it again. Promise. I got this recipe from the Barefoot Contessa. Bless you Ina and your multi-million dollar house in the Hamptons.
Parmesan Roasted Broccoli
4-5 lbs broccoli
4-5 garlic cloves, peeled and thinly sliced
6 1/2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 tablespoons finely sliced fresh basil leaves (about 12 leaves)
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces so you have medium to small florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes at 400, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
My tips - If you wash your broccoli first make sure it is completely dry before you roast it. In my oven it takes about 15 minutes to roast. Watch it and see what happens. I used minced garlic (because I'm lazy) and it burned too quickly but still tasted good to me. I love lemon flavor A LOT but if you aren't into that much lemon flavor use less zest or juice but please use fresh lemon juice it really does make a huge difference. I didn't use the pine nuts or basil in mine and it was still delicious (aka YUMLISH). It may seem like a lot of steps at first but after you make it once you'll see how easy it is and the next time it will be a snap. And yes there will be a next time. I half this recipe but honestly it's never enough.
Parmesan Roasted Broccoli
4-5 lbs broccoli
4-5 garlic cloves, peeled and thinly sliced
6 1/2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 tablespoons finely sliced fresh basil leaves (about 12 leaves)
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces so you have medium to small florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes at 400, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
My tips - If you wash your broccoli first make sure it is completely dry before you roast it. In my oven it takes about 15 minutes to roast. Watch it and see what happens. I used minced garlic (because I'm lazy) and it burned too quickly but still tasted good to me. I love lemon flavor A LOT but if you aren't into that much lemon flavor use less zest or juice but please use fresh lemon juice it really does make a huge difference. I didn't use the pine nuts or basil in mine and it was still delicious (aka YUMLISH). It may seem like a lot of steps at first but after you make it once you'll see how easy it is and the next time it will be a snap. And yes there will be a next time. I half this recipe but honestly it's never enough.
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