During the last couple weeks of continuous rehearsal, I've had many late night opportunities to toy with healthy, travel-worthy lunch recipes. This is one of those, which I have enjoyed the most. I hope you enjoy it too!
Quinoa and Lemon Broccoli Pilaf
12 oz broccoli florets, halved
2 tsp sunflower oil
1 cup red onion, diced
4 cloves garlic, minced
1/2 cup dry sundried tomatoes, julienned
juice and zest of 1 lemon
1.75 cup low sodium vegetable broth
1 cup uncooked red quinoa (or white if you prefer)
Chop your dry sundried tomatoes and then soak in hot water for about ten minutes to soften them, then drain them and set to the side.
In the bottom of a medium pot, heat the sunflower oil to medium-high heat and saute the onions and garlic until they are browned. Then add a half cup of water and bring that to a simmer. Add the soaked sundried tomatoes, vegetable broth, and lemon juice, and bring the contents to a boil. Stir in the quinoa. Reduce heat to medium low and allow to simmer for about twenty minutes. Mix in half of the lemon zest, stir well, and simmer again for another five minutes. Stir well. Arrange the broccoli on top of the quinoa in the pot, sprinkle the remaining lemon zest on top of the broccoli, cover the pot, and simmer for another ten minutes.
Go on. Have a peace!
Today’s Haiku (January 21, 2019)
7 hours ago