Broccoli, Endive and Quinoa Pilaf
I love when a good recipe comes together by accident-slash-necessity. Truth be told, I am not much of a recipe writer. I consider myself more of an experimenter and adaptor, so I am proud of this pilaf I created by throwing together a bunch of leftover ingredients from the refrigerator and pantry that were in danger of spoiling. The result was a healthy pilaf that has been on heavy rotation this Spring and goes well with pan-roasted chicken or served alone.
1 small head of broccoli, chopped
2 endives, thinly sliced
1 cup of quinoa, cooked in chicken or vegetable stock
1 handful of pumpkin seeds
1 handful of dried cranberries (or raisins if you prefer)
3 tablespoons of olive oil
Half of a lemon
Salt and pepper to taste
1. Sautée the endives in 2 tablespoons of olive oil, then add the broccoli florets until both are soft, about 5-7 minutes.
2. Mix the vegetables with the cooked cup of quinoa in a bowl and toss. The olive oil from the pan makes a nice dressing.
3. Squeeze half of a lemon over the pilaf, add a bit more olive oil if necessary, and salt and pepper to taste.
4. Sprinkle pumpkin seeds and dried cranberries on top.
Note: I like to blanch my broccoli to really bring out the green color then sautée.
Image by Ajiri Aki