Quinoa with Roasted Broccoli & Avocado Sauce

A super simple and healthy main or side. Makes 2-4 servings.

Puree in food processor:
1 avocado
1/2-1 cup fresh cilantro
1 tbsp olive oil
1 tbsp ginger
1 clove garlic
1 tbsp lime juice
1/4-1/2 cup water, depending on preferred consistency
Add salt to taste

Preheat oven to 350F
Toss with olive oil, salt and pepper:
4-5 cups broccoli florets
1 onion, chopped in relatively large pieces
Spread broccoli on roasting pan and roast for about 20 minutes until cooked

While broccoli is roasting, cook 1 cup quinoa
I like to rinse and soak quinoa for at least 15 minutes before cooking
Use ratio of 1 part quinoa to 2 parts water
Should cook in about 15-20 minutes

Mix together cooked quinoa,roasted broccoli + onions, and avocado sauce and serve

More Cauliflower Love

Cauliflower is one of my favorite vegetables. It's tasty, healthy and endlessly versatile. Here are a few recipes to try.

Buffalo Cauliflower Bites from Nutrition Stripped
A great spicy appetizer or side. I leave out the butter in the sauce to make it a bit healthier (and easier).

Black Pepper Tempeh & Cauliflower from Super Natural Everyday (Heidi Swanson) via Health is Happiness
The coconut oil is key to the flavor, but I use a bit less so the final product is not so oily. I rarely have shallots on hand, so I use onions. I keep a piece of ginger in the freezer, so I always have it on hand (it keeps forever this way).

Cauliflower w/ Capers, Raisins, and Almonds
An oldie, but a favorite. Good as a side or add to pasta (with a bit of the pasta cooking water) for a main.

Kimchi Fried Cauliflower "Rice"
I just discovered cauliflower "rice" and it's great!

Potato and Cauliflower Mash
Make mashed potatoes as you normally would, substituting 1/3-1/2 of the cooked potatoes with steamed cauliflower

Cauliflower "Potato" Salad
Substitute roasted cauliflower for potato in your favorite potato salad recipe. Cut the cauliflower into relatively small pieces, toss with olive oil and salt and pepper and roast at 400F for 15-20 mins. I make a healthier version of potato salad dressing:
1/3 cup each mayonaise (could use light or vegan) and greek yogurt
1/4 cup vinegar (I like rice vinegar)
1-2 tbsp of dijon mustard
1-2 tbsp agave or sugar
2 tsp dried or 2 tbsp fresh herbs (I like dill, parsley, basil)
salt and pepper to taste

Roasted Cauliflower and Broccoli
Cut equal amounts of cauliflower and broccoli into bit sized pieces. Toss with olive oil, salt, pepper and chili flakes (optional) and spread on a baking sheet. Roast at 400F for 20-25 mins until tender, tossing once to help cook evenly.

Vegetarian Borscht

(Serves 4-6 as main dish or 6-8 as a starter or side dish)

The basic recipe is vegetarian. Use meat stock and/or add cooked meat of your choice at the end if desired. Beef is traditional. I added sliced chicken sausage last time, and it was great. 

3-4 large beets, cut into matchsticks or small cubes
3-4 large carrots, cut into matchsticks or small cubes
1/2 small cabbage (I used red cabbage here), shredded
1 medium onion, diced
2 cloves garlic, minced
6 cups water or vegetable stock
1/4 cup soy sauce (optional but it does help add depth to the flavor, especially if you are going vegetarian)
1/4 cup apple cider vinegar (could substitute other kinds of vinegar)
1 lemon, juiced (or about 2 tbsp lemon juice)
2 tsp dried dill
1 tsp caraway seeds
salt and pepper to taste
olive oil (or other oil for sauteing)

In a large pot, saute onion in olive oil for about 5 mins until soft and slightly browned.
Add garlic and saute for 1 min.
Add carrots and beets and saute, stirring often for 10 mins. (If beets are older and less tender you might want to add them a few mins before the carrots to give them a head start.)
Add cabbage and saute, stirring often for 5 mins.
Add stock, soy sauce and seasonings and simmer for about 10-15 mins until vegetables are tender.
Add vinegar and lemon juice and you are done!

Serving ideas:
Sour cream
Greek yogurt
Horseradish
Fresh ground black pepper

Cauliflower w/ Capers, Raisins, and Almonds

(Adapted from http://www.nytimes.com/2009/03/18/dining/181vrex.html?_r=1)

Toast in a pan until brown:
2 tbsp Sliced Almonds
and set aside.

Heat:
2 tbsp Vinegar
2 tbsp Stock or Water
2 tbsp Raisins
and simmer for about 5 mins until raisins have absorbed most of the liquid.

Meanwhile, saute in olive oil:1 small or 1/2 large head of cauliflower
for a few minutes until browned.

Add:~1/4 cup of vegetable stock or water
and simmer covered until cauliflower is cooked and liquid is gone.

Combine cauliflower, raisins, and almonds and add:2 tbsp Capers
2 tsp Fresh Parsley
1/2 tsp Dried Tarragon or 1 tsp Fresh Tarragon
Salt
Pepper

Cucumber and Radish Salad

Combine:
Sliced Armenian Cucumber (or any other type of Cucumber; the Armenian is crisp and tasty)
Sliced Scallion
Thinly Sliced Radish
Crumbled Feta
Shredded Mint
Rice Wine Vinegar
Olive Oil
Salt
Pepper

Arugula and Watermelon Salad

 

Combine:
Chopped Arugula
Cubed Watermelon
Crumbled Feta
Salt

Drizzle with:
Thick Aged Balsamic Vinegar (or Reduced Balsamic Vinegar)

Fresh Mozzarella, Arugula, and Tomato Salad

Combine:
Chopped Arugula
Chopped Tomatoes
Fresh Mozzarella
Shredded Basil
Olive Oil
White Balsamic Vinegar
Salt
Pepper

(the just-made Mozzarella in the picture was so soft it melted a bit on the salad and was extra yummy)

Fennel Salad

Combine:
2 fennel bulbs thinly sliced
Juice of 1 lemon
and let sit in the refrigerator for 1-2 hours if possible.

Add:
1 tbsp of olive oil
Handful of black olives (optional)
Handful of cubed mozzarella or other hard cheese (optional)
Salt and pepper