Quinoa with Sesame Honey Broccoli

Inspiration for this dish came from the vibrant vegetarian recipes by Hetty McKinnon in “Community – Arthur Street Kitchen” cookbook.  Brisbane City Council has copies to borrow and I urge you to take the opportunity to drool over these delish dishes. 

My compromise, to keep Wilbur happy and eating broccoli, is to cook this recipe with a little chorizo.  I know it would be much healthier without, but, seeing him go back for seconds is very cheering.  Slowly, I am adding less and less meat to my vegetable based meal nights and he is happily eating more and more veggies.  Some nights are 100% vegetables. I feel that is a big win and we are on the right path to vegetables being the rightful hero of our meals and enjoying the varied flavours and textures of so many delicious vegetables.  Our little veggie and herb garden is a source of great delight and we can taste the difference when we use our fresh-picked produce.    Enjoy!

Serves 4 and maybe some for lunch the next day

Ingredients

1 cup quinoa – rinse well before cooking  (see below)

Splash Australian Extra Virgin Olive Oil  OR Rice Bran Oil

1 red onion – finely sliced

½ - 1 chorizo sausage – cut into thin slices  (optional – omit for vegetarian meal)

2 cloves garlic - crushed

1 - 1/2 large heads of Broccoli – shred the stems finely and cut the florets into slender bite size pieces so they cook quickly   OPTION:  steam or blanch the broccoli for a couple of minutes, drain well then add to the frypan.  This will reduce cooking time in the pan.

2 baby zucchini – finely sliced / cut into batons  or use 1 medium zucchini

1 cup frozen green baby peas

Good handful fresh green beans – trimmed and cut into bite size lengths

Handful baby spinach leaves or Baby kale leaves

2 teaspoons sesame oil

2 tablespoons Nigella Seeds and /or Black Sesame seeds

1/3 cup coriander leaves – torn  OR   mint leaves

Sauce.  Whisk all ingredients together.  Taste   (and adjust if needed)

1 tablespoon  Tahini paste   OR peanut paste loosened with a 2 tablespoons of warm water  (I love sesame seeds but not a fan of Tahini paste ! )

1 teaspoon Tamari   OR  use soy sauce

2 tablespoons Mirin  (sold in Asian food section in many supermarkets) sweet rice wine

1 tablespoon Honey

1 tablespoon Apple Cider Vinegar  (if none, maybe try lemon juice)

1 tablespoon sesame oil

Salt and Pepper to taste (I did not need any)

Method

Use a large saucepan of water, add the well-rinsed and drained Quinoa and bring to a boil.

Reduce to a steady simmer and cook for approx. 17 - 20 mins.

Drain the quinoa well and set aside.

Heat a splash of oil in a wide frypan.

Add the onion (and chorizo if using)  - still cooking and stirring

Stir in the broccoli and cook until onion softens and chorizo crisps up and broccoli just tender.

(It is okay to add some of the other veggies whilst the broccoli is cooking)

Stir through the garlic, zucchini, peas and beans

Mix the spinach / kale leaves through

Cook until veggies are just tender and still crisp

Add the reserved quinoa – you might not need all.  Any remaining quinoa can be refrigerated and used in a salad the next day

Remove from heat

Lightly toss the extra sesame oil, nigella seeds / black sesame seeds through so well combined

Gently drizzle the prepared sauce over and gently toss to evenly coat the veggies.

Taste and add salt/pepper if you think it is needed (I did not need to)

Serve scattered with the coriander or mint leaves

Enjoy!   Colleen