It’s finally getting warm here, the weekend ended up being beautiful! Although Saturday morning was gloomy and chilly, by the end of the day the sun was out. We took a walk on the Mall, among all the tourists, and got a little sun. For dinner we tried burgers at Good Stuff Eatery, which were delicious. Spike Mandolhson is known from Top Chef, and he opened this burger join a couple of years back. Both of us were very surprised how busy it was! So if you’re in Capitol Hill, and enjoy a good burger- check this place out.
In order to counteract the (not so healthy) burger, I decided a quinoa salad would be much better for us. So below is a great recipe, for a quick and easy salad. As always with these, feel free to change the vegetables or keep these yummy one’s.
Broccoli with Sun-dried Tomatoes over Quinoa
Adapted from: Vegetarian Times
1 cup uncooked quinoa
3 tbsp pine nuts
2 tbsp grape seed oil (feel free to use another oil)
2 heads (about 1 lb) of fresh broccoli, cut into small florets
1/2 cup water
1/2 cup sun-dried tomatoes, chopped
1 tbsp balsamic vinegar
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
1/4 cup crumbled goat cheese (feta can be a substitute)
Cook quinoa per package directions. Once it’s cooked, add to a large bowl. Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally. Transfer to the large bowl.
Heat oil over medium-high heat. Add broccoli and cook for 2 minutes, or until florets are coated with oil and begin to soften and brown. Add water and cover tightly with lid. Steam broccoli for 5-10 minutes, until the water has evaporated and the broccoli is tender. Once cooked, add to the large bowl.
In a small bowl mix: sun-dried tomatoes, balsamic vinegar, salt, pepper and red pepper flakes. Stir to mix all of the ingredients. Pour over the salad in the large bowl. Mix the ingredients, so the vinaigrette is covering the salad. Top the salad with goat cheese.
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