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!
