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“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.