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Cooking 101
We love prepping grains ahead of time and then making bowls and stir-fry throughout the week. This quinoa bowl with charred broccoli and chimi-buttermilk dressing is a family-friendly way to get all the people at your table eager to eat super nutrient-dense quinoa and brocc.
Chef Tip: We've said it before and we'll probably say it again, but when recipes call for grains, make double and save some for later!
2 heads of broccoli, cut into bite-size pieces
Olive oil
Salt
1 cup quinoa (white, red, or black)
¾ cup buttermilk
1/4 cup olive oil
1 lemon
apple cider vinegar
½ bunch of parsley, chopped
1 cup almonds, toasted and chopped
Preheat your oven to 425°F. Toss the broccoli with a glug of oil and a hefty pinch of salt. Spread onto a baking sheet lined with parchment and roast for 25-30 minutes, until tender and crisp
Meanwhile, bring a medium pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain
While the broccoli and quinoa are cooking, whisk the buttermilk with 1/4 pouch of Chimichurri and the oil and apple cider vinegar. Zest the lemon into the bowl and then squeeze in the juice
Once the broccoli and quinoa are cooked, allow them to cool for a few minutes, then toss them in the dressing. Add in parsley and toasted almonds, and salt to taste
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Golden Turmeric Tahini an Red Pepper Romesco sauce.
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