Lest you think the only souvenirs I buy are edible, I also came home with some little tart pans I found at the Marche´ aux Puces or flea market. Only three Euros for all nine!
Yeah, yeah, I know. Still food related. What can I say? The roasted broccoli with quinoa and bulgur is not the most beautiful dish, but it sure is tasty. I haven’t been able to find the mix again but this is just as delicious with only quinoa or only bulgur. Or mix your own.
Ingredients
About 12 oz or 340g broccoli florets
1 cup or 180g quinoa and bulgur
32 oz or 1 liter vegetable stock or water with stock cubes to make same
Juice 1/2 a lemon
Sea salt flakes (I like Maldon.)
Black pepper
Olive oil
2 cloves garlic
2 tablespoons butter
Method
Preheat oven to 400°F or 200°C.
Rinse your broccoli in a bowl and drain.
Sprinkle on the sea salt and black pepper and drizzle with olive oil. Squeeze on the lemon juice and toss the broccoli florets to coat.
Put it in a single layer in a baking pan and roast broccoli for about 10-12 minutes.
When the broccoli is roasted, let it cool and chop into smaller pieces. It should still be quite crunchy.
Meanwhile, finely slice your garlic and set it aside.
Cook the bulgur and quinoa mix according to package instructions (about 15-20 minutes or until almost all the stock has been absorbed.)
Add the sliced garlic to the bulgur/quinoa pot. Stir.
Add the chopped broccoli to the pot, turn off the flame and cover the pot with a lid.
Leave covered for 15-20 minutes and then pop in two tablespoons butter. Replace the lid to melt the butter.
Stir and fluff with a fork before serving.
Enjoy!
The bulgur in le riz des Incas reminds me of visiting Cambridge, Massachusetts in the 70s when my mom was enrolled in a healthy cooking class. Your dish looks and sounds pretty delicious, Stacy.
ReplyDeleteP.s. Great photography, too =)
Thanks for stopping by. This looks yummy
ReplyDeleteOh wow - that looks like a great way to get a lot of really healthy "stuff"! It looks amazing!
ReplyDeleteThanks, Kim. Aside from the butter, it is completely healthy and i think a small amount of fat is good for the skin anyway.
ReplyDeleteThanks, Debra!
ReplyDeleteThanks, Camille! I think it would be tasty with a variety of roasted vegetables in addition to the broccoli.
ReplyDeleteI'm a foodie tourist too - I'm embarrassed about how much I'm taking back with me. 3 Euros for the tart pans is an absolute bargain though I don't blame you.
ReplyDeleteRoasted broccoli - yum!
I also bought a vintage egg slicer (but I needed one - I really did) and a bunch of colored muffin liners. Not to mention the cheese and saucisson. Every trip to France is a good trip in my book. I understand that Melbourne is equally as well endowed for the foodie shopper. :)
ReplyDeleteThis is fabulous Stacy. I love recipes that use roasted veggies. I need to try this one.
ReplyDeleteThanks, Kim! Roasting just brings out the best in vegetables, don't you think?
ReplyDeleteI will be making this as just bought quinoa and bulgar wheat mix from sainsburys, so if you know any Brits perhaps they could send u some x
ReplyDelete