Szechuan Broccoli and Quinoa
I love broccoli.
When two huge heads of broccoli showed up in our CSA box this week, I squealed.
My husband did not.
He tries to be subtle about things he doesn’t like.
He swaps out all my CDs when he borrows my car.
He’ll read upstairs on nights when a show with any form of the word “Bachelor” in the title is on.
He’ll hide a broccoli floret under some rice at dinner (and then I’ll dig it out and eat it).
He’s just not one to draw attention to himself or cause conflict.
Not me. I like to be clear.
I hate back bends.
So when the DVD yoga instructor starts to subtly position me for back bends,
“Lay on your back and bend your elbows, placing your palms right by your head,”
I just look her right in her TV eyes and say, “Yeah. I’m not doing that.” And then jump for the fast forward button like it is on fire.
I don’t care who knows. Not even my husband, who laughs at me as he drinks his coffee and reads the morning paper, amused at my duel with Perky McChipperpants.
Laugh all you want, big boy. Guess what’s for lunch.
This dish incorporates two of my main strategies for getting kids, or husbands, to enjoy their veggies. Even broccoli.
One, is a delicious sauce.
And this sauce is just that. Deeeelishus. I was dunking broccoli straight from the baking sheet into the sauce pan and into my mouth.
Second, is my favorite cooking method: broiling.
It’s quick, it’s hot and it gives vegetables a bit of a crusty exterior, yet still maintains a crisp, tender interior.
Lunch was served.
In yoga pants (note: even one forward bend on a mat entitles me to wear stretchy pants as long as I want. Back bends, shmack bends).
And when the dishes were cleared, not a single floret remained. Not on my plate, not on his.
Szechuan Broccoli and Quinoa
- 1 1/2 lb. broccoli florets
- drizzle of sesame oil
- 1 c. dry quinoa, rinsed and drained
- 2 c. vegetable broth
- 1/4 t. salt
- 1/4 c. soy sauce, tamari or aminos
- 1/4 c. vegetable broth
- 1 T. maple syrup
- 1/2 t. ginger, minced
- 2 t. garlic, minced
- 1 T. ground flax
- 1/2 t. hot red pepper flakes, optional
- sesame seeds for garnish, optional
Preheat the broiler.
Arrange broccoli florets on a baking sheet and drizzle lightly with sesame oil.
Broil for 5-8 minutes, watching closely so broccoli does not burn. Set aside.
In a large stockpot, lightly toast quinoa until slightly browned. Add vegetable broth and salt and bring to a boil. Reduce heat, cover with a lid and simmer for 15-20 minutes, until all liquid is absorbed.
Meanwhile, in a small saucepan, combine soy sauce, tamari or aminos, broth, syrup, ginger, garlic, ground flax and red pepper flakes, if using. Bring to a boil over medium high heat, stirring constantly. Lower heat and simmer for a minute or two, until thickened. Remove from heat.
Scoop quinoa into serving bowl, top with roasted broccoli, drizzle with sauce and top with sesame seeds, if using.
The winner of the Story Cubes giveaway is Roberta Horne. Roberta, email me your mailing info to firstname.lastname@example.org and I’ll get your game on its way!