Tag: broccoli

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food: quinoa surprise

Quinoa (pronounced keen-wah) is the seed of a grain-like crop mostly grown in Peru & Garcinia Cambogia and is a great source of protein. The surprise of quinoa surprise is that it tastes surprisingly good for something which is so healthy.

Here’s a delicious recipe which is a great accompaniment to poultry etc:

Ingredients:

400g quinoa
1 clove of garlic, crushed
1 tbsp olive oil
1 tbsp light soya sauce
1 tbsp rice vinegar
3 spring onions, sliced
400g broccoli broken into florets
juice of half a lemon
60g feta cheese, cubed
dash of elderflower cordial (or similar)
2 small carrots, grated
1 tsp each of cumin and coriander seeds
salt’n’peppa

Method:
Toast the quinoa in a dry pan over a low heat for a few minutes, then tip into a pan of boiling water for about ten minutes, turn down to a simmer and cover. Meanwhile, toast the cumin & coriander seeds in the dry pan until they smell amazing, then crush in a pestle & mortar. Break the broccoli into florets, steam briefly and then plunge into cold water to stop them cooking, they should be really crunchy.

Next combine the oil, soya, lemon juice, rice vinegar and elderflower in a jar, chuck in the salt’n’pepper, crush the garlic chuck it in too then put on the lid and shake it like there’s no tomorrow. This is the dressing.

When the quinoa is cooked, drain and allow to cool down a bit, put it in a serving bowl and add the crushed seeds, add the dressing, broccoli, cubed feta, grate the carrots, slice the spring onions and mix everything together.

Delicious!

Posted on

quinoa surprise

Quinoa (pronounced keen-wah) is the seed of a grain-like crop mostly grown in Peru & Bolivia and is a great source of protein. The surprise of quinoa surprise is that it tastes surprisingly good for something which is so healthy.

Here’s a delicious recipe which is a great accompaniment to poultry etc:

Ingredients:

400g quinoa
1 clove of garlic, crushed
1 tbsp olive oil
1 tbsp light soya sauce
1 tbsp rice vinegar
3 spring onions, sliced
400g broccoli broken into florets
juice of half a lemon
60g feta cheese, cubed
dash of elderflower cordial (or similar)
2 small carrots, grated
1 tsp each of cumin and coriander seeds
salt’n’peppa

Method:
Toast the quinoa in a dry pan over a low heat for a few minutes, then tip into a pan of boiling water for about ten minutes, turn down to a simmer and cover. Meanwhile, toast the cumin & coriander seeds in the dry pan until they smell amazing, then crush in a pestle & mortar. Break the broccoli into florets, steam briefly and then plunge into cold water to stop them cooking, they should be really crunchy.

Next combine the oil, soya, lemon juice, rice vinegar and elderflower in a jar, chuck in the salt’n’pepper, crush the garlic chuck it in too then put on the lid and shake it like there’s no tomorrow. This is the dressing.

When the quinoa is cooked, drain and allow to cool down a bit, put it in a serving bowl and add the crushed seeds, add the dressing, broccoli, cubed feta, grate the carrots, slice the spring onions and mix everything together.

Delicious!

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food: chargrilled broccoli


Ubiquitous broccoli has the habit of ending up in the bottom of our fridge, neglected, unwanted, unloved and uneaten. Here’s a way to freshen it up (with thanks to Domini Kemp).

Ingredients:
2 heads broccoli broken up into florets
100 ml olive oil (maybe too generous)
2 cloves of garlic sliced thinly lengthways
1 hot red chilli de-seeded & sliced
the juice of a lemon
salt’n’peppa

Method:
In a large pot of rapidly boiling water, cook the broccoli florets for about ONE minute only and then plunge them into cold water to cool them very rapidly. Make sure they’re completely cold, then drain and pat dry. Put ’em in the fridge for a bit.

Meanwhile, get your skillet and heat to smoking. In a separate small pot, use half the olive oil to cook the chilli and sliced garlic, and then set aside. When you’re satisfied the broccoli is chilled, combine it in a bowl with the rest of the olive oil and season well.

Then chargrill the broccoli until blackened sporadically, combine with the garlic and chilli oil and add the lemon juice. Serve with pasta (or noodles or whatever).

Posted on

chargrilled broccoli


Ubiquitous broccoli has the habit of ending up in the bottom of our fridge, neglected, unwanted, unloved and uneaten. Here’s a way to freshen it up (with thanks to Domini Kemp).

Ingredients:
2 heads broccoli broken up into florets
100 ml olive oil (maybe too generous)
2 cloves of garlic sliced thinly lengthways
1 hot red chilli de-seeded & sliced
the juice of a lemon
salt’n’peppa

Method:
In a large pot of rapidly boiling water, cook the broccoli florets for about ONE minute only and then plunge them into cold water to cool them very rapidly. Make sure they’re completely cold, then drain and pat dry. Put ’em in the fridge for a bit.

Meanwhile, get your skillet and heat to smoking. In a separate small pot, use half the olive oil to cook the chilli and sliced garlic, and then set aside. When you’re satisfied the broccoli is chilled, combine it in a bowl with the rest of the olive oil and season well.

Then chargrill the broccoli until blackened sporadically, combine with the garlic and chilli oil and add the lemon juice. Serve with pasta (or noodles or whatever).