*picture credit goes to my fantastically talented friend, Sarah Culver
I have never liked broccoli. I don't care if it was smothered in cheese, hidden in casserole, or buried in soup...I didn't like it. In fact, my relative enjoyment of vegetables is fairly recent, maybe going on two years. But, despite Brussels Sprouts, asparagus, peppers, and kale winning me over, broccoli just never made the grade. I was sure I was destined to always loath broccoli when my hubby and I had some tempura fried at a local sushi place. I mean, come on, if I didn't like it fried in batter, I wasn't going to like it....right?
Well, move over tempura, because I was wrong, so, so wrong. I found a recipe where the broccoli is barely even touched. Just a light drizzle of a delicious sauce over hardly-cooked broccoli pieces. But is awesome. So awesome that I've made it almost once a week for the past month. So, here's to eating our broccoli instead of feeding it to the dog!
Broccoli and Quinoa with a Szechuan Sauce
serves 3-4; adapted from Peas and Thank You
1 1/2 lb broccoli florets
drizzle of sesame oil
1 cup dry quinoa
2 cups vegetable broth (or water, or pheasant/chicken stock)
1/4 tsp salt
optional: shiitake mushrooms, stems removed and roughly cut into large pieces
Sauce
1/4 cup soy sauce, tamari, or aminos
1/4 cup vegetable broth (or beef or chicken or...)
1 Tbs maple syrup
1/2 tsp minced ginger
2 tsp minced garlic
1 Tbs ground flax
1/2 tsp red pepper flakes
In a large pot, add quinoa and broth. Bring to a boil and then reduce to a simmer, allowing to cook about 15 minutes, covered with a lid.
Meanwhile...preheat broiler. Line a baking sheet with foil (for easy clean up) and arrange broccoli florets (and mushrooms, if you're using) on sheet. Drizzle lightly with the sesame oil. Broil for 5-8 minutes, but keep an eye on it so the broccoli doesn't burn.
While the broccoli broils and the quinoa simmers, prepare your sauce. In a small saucepan, combine all your ingredients. Bring to a boil, stirring throughout. Reduce to a simmer and allow the sauce to cook for a minute or two and thicken. It may not immediately appear super thick, but trust me, if you boiled, then simmered for 2 minutes, it will thicken when you take it off the heat and be just great.
Scoop quinoa onto a plate or into a bowl. Place some broccoli (and mushrooms) on top and then drizzle with the awesome sauce.
Broccoli and Quinoa with a Szechuan Sauce
serves 3-4; adapted from Peas and Thank You
1 1/2 lb broccoli florets
drizzle of sesame oil
1 cup dry quinoa
2 cups vegetable broth (or water, or pheasant/chicken stock)
1/4 tsp salt
optional: shiitake mushrooms, stems removed and roughly cut into large pieces
Sauce
1/4 cup soy sauce, tamari, or aminos
1/4 cup vegetable broth (or beef or chicken or...)
1 Tbs maple syrup
1/2 tsp minced ginger
2 tsp minced garlic
1 Tbs ground flax
1/2 tsp red pepper flakes
In a large pot, add quinoa and broth. Bring to a boil and then reduce to a simmer, allowing to cook about 15 minutes, covered with a lid.
Meanwhile...preheat broiler. Line a baking sheet with foil (for easy clean up) and arrange broccoli florets (and mushrooms, if you're using) on sheet. Drizzle lightly with the sesame oil. Broil for 5-8 minutes, but keep an eye on it so the broccoli doesn't burn.
While the broccoli broils and the quinoa simmers, prepare your sauce. In a small saucepan, combine all your ingredients. Bring to a boil, stirring throughout. Reduce to a simmer and allow the sauce to cook for a minute or two and thicken. It may not immediately appear super thick, but trust me, if you boiled, then simmered for 2 minutes, it will thicken when you take it off the heat and be just great.
Scoop quinoa onto a plate or into a bowl. Place some broccoli (and mushrooms) on top and then drizzle with the awesome sauce.