“It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about – enjoying things.”
– Julia Child, born on this date in 1912
In honour of Julia’s big day, here is one of my favourite things to cook lately (even though it’s not a JC recipe):
Roasted Broccoli and Quinoa Salad
- 1 cup quinoa
- 1 cup vegetable broth
- 1/4 cup tomato sauce
- tsp of chili powder (to your taste really, I just eye-ball an amount)
Toast quinoa at the bottom of a pot, and add all other ingredients. Turn to low and simmer with a lid on for 20 minutes. Stir and you’re done.
- 1 bunch of broccoli (try your best to get organic, it’s just better)
- 2 cloves of garlic (again, to your taste)
- olive oil (as much as you need to coat the broccoli)
- shaved parmesan
Turn the oven to 480° while you prep, it should be pre-heated and ready to go when you’re finished. Wash and chop broccoli into bite size pieces. I hate the stems, so I cut them off – but your choice, just make them bite size. Put in a shallow baking dish with sliced garlic and enough oil to coat the broccoli but not have it swimming. Place in the oven for 20 minutes.
Combine the two! I never use the whole pot of quinoa but throw it in a tupperware and it’s a great side dish. Then put shaved parmesan over top and you are ready to go. A lovely salad, for 2 if you’re not big eaters, or for one if you are.