When I’m preparing meals for the week, I almost always have some sort of grain salad on the list. They’re like a heartier version of the typical garden salad and in the winter, much more appealing. For this version I’ve combined protein-rich quinoa with roasted broccoli and kale. Lemon and cilantro lend a bit of brightness while toasted pumpkin seeds provide a nice crunchy element. For a dose of healthy fats and potassium, avocado is tossed in at the end.
1 crown of broccoli, sliced into bite-sized florets
½ a bunch of kale (or any other greens you have), chopped
1 tsp plus 1 tbsp olive oil, divided
2 tbsp chopped cilantro (or basil)
Zest and juice of ½ a large lemon
½ tsp ground ginger
¼ tsp garlic powder
3/4 cup dry quinoa, cooked according to the directions on the package
¼ cup toasted pumpkin seeds, roughly chopped
1 avocado, diced
While your quinoa is cooking, preheat your oven to 375 degrees. On a large baking sheet, toss the broccoli with 1 tsp of the olive oil and a pinch each of salt and pepper. Roast the broccoli for 15 to 20 minutes or until it has softened and the edges are beginning to caramelize. At the end of the cooking time, spread the chopped kale over the broccoli then roast it for an additional 5 minutes or until it has wilted. Remove the veggies from the oven and set them aside to cool slightly while you prepare the quinoa.
In a large bowl, whisk together the remaining tbsp of olive oil, the chopped cilantro, a pinch each of salt and pepper, the lemon zest and juice, the ginger, and the garlic. Add the cooked quinoa and pumpkin seeds and toss to coat the quinoa in the dressing. Add the roasted broccoli and kale to the quinoa, then taste and add more salt/pepper if needed. Right before serving, toss in the diced avocado.
Makes 2 large main servings or 4-6 small side servings.
Recipe and Images by Courtney West @Sweetmiscellany