When I’m thinking of new recipes these are the things I usually keep in mind…
- I can make it for dinner, and eat it again for lunch the next day.
- Mostly veggies, plus a meatless protein.
- Brightness from an acid like lemon or vinegar.
- Something with a little richness, like a nut or cheese.
I also think about what I would like for dinner or lunch that day (if I’m not craving it, then why I would I think anyone else would be?), and what is in season. I usually have an idea of what ingredients I’ll want before I go to the store, but sometimes things change if I see an ingredients that grabs my attention.
In this case, the broccolini was looking so epic and I thought about how it takes on a super nutty flavor when it is roasted (or grilled), and about a broccoli salad using it. And that’s how this recipe was born.
- 1 cup uncooked quinoa, cooked
- 3 Tbsp good olive oil
- 1 lemon, juiced
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- pinch of cayenne pepper
- 1 cup chopped fresh parsley
- 4-5 chopped green onions
- 1 english cucumber, peeled and chopped into 1/2 inch pieces
- 1 cup chopped walnuts
- 1/2 cup roasted sunflower seeds
- 12-18 broccolini heads (could use broccoli too, just need to cup up smaller for roasting time)
- drizzle of olive oil
- pinch of kosher salt and fresh ground black pepper
- Preheat oven to 450 degrees.
- Cook quinoa (I use the ricecooker).
- While quinoa is cooking, combine olive oil, lemon juice, cayenne and salt and pepper in a large bowl. Add quinoa when done (still warm), and stir to combine. Let cool.
- While quinoa is cooling, cook broccolini. On a large baking sheet lined with parchment paper, lay out broccolini and drizzle with olive oil and season with salt and pepper. Roast for 7-8 minutes until a little brown, but not burned and still green. Roughly chop.
- Add parsley, green onions, cucumber and broccolini to quinoa and stir to combine. Top with walnuts and sunflower seeds.
- Enjoy immediately or store covered in fridge until ready to eat (within a day).