Quinoa and Lemon Broccoli Pilaf

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.

Serve warm.

Go on. Have a peace!

Spaghetti Spesto!

All right! More in the vain of easy to prepare, slow to indulge meals for the busy week. This one is wondrously simple, healthy, and satisfying. And, even more fun, you can do the main portion and then add different things to make it a slightly different meal so you don't feel like you're eating the same thing every day.

Spaghetti Spesto
(makes ~5 servings)

1 spaghetti squash, ~ 3lbs

Spesto sauce:
2/3 oz basil
~1 oz baby spinach
4 tbsp olive oil
3/4 oz fresh grated reggiano cheese
6 cloves garlic
1/2 oz sundried tomatoes, finely chopped
~1/4 tsp salt
small handful walnuts

Put about 1 cup of water in your crockpot and settle the spaghetti squash in, covering with a lid. Set to low and let cook about 9 hours. When done, remove the squash (carefully with a pot holder - it's hot!) and cut lengthwise. Remove the seeds and goopy innards (to a separate bowl if you like - squash seeds are as yummy as pumpkin seeds) and then, using a fork, break apart the 'noodles' of the squash and dump them into a nice sealable container.

For the sauce, place all ingredients in a food processor or blender. Puree until everything is well combined.

Pour the sauce over the spaghetti squash noodles, mix thoroughly, and enjoy.

I tried a few variations on this: adding quick-roasted chicken tenders, adding extra sundried tomatoes, making chicken meatballs and adding those to the mix. The possibilities are endless. Let me know if you think of more. :)

Go on! Have a peace! Enjoy!