Above all, they are really tasty and easily stand on their own. This recipe is intended for the leaves or flowers of the brassica plants, you could try cooking with the roots here (by that I mean turnips or rutabagas) but I would stick with cauliflower, mustard greens, Brussels sprouts, or broccoli rabe.
I made this last Sunday when I was feeling tired, lethargic and slightly pathetic (not to mention in no mood to cook anything). But there is a moment between searching through the refrigerator and chopping the onions when I always get inspired. The broccoli and cauliflower made me think of Eastern Europe and I decided the lemony hint of caraway seeds would be a nice.
What started as a act of desperation turned out to be remarkably satisfying and delicious, and something I will be making again.
- 1 1/2 cups red or white quinoa or a mixture of both
- 6 tablespoons olive oil
- 2 medium yellow onions, small dice
- 3 sprigs fresh thyme
- 1/2 teaspoon caraway seeds
- 1 green bell pepper, seeds and stem removed and thinly sliced
- 1 pound tofu, drained and cut into 1-inch pieces
- 1 pound brassicas (broccoli, cauliflower, Brussels sprouts, etc.) cut in bite-sized pieces
- 1/4 cup dry white wine
- 1 lemon, quartered
- 1/2 cup whole raw almonds, chopped
- Rinse quinoa under cold water and set aside. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add 1/2 cup of the diced onions and season with salt and pepper. Cook, stirring occasionally until soft. Add quinoa and stir, toasting lightly, about 1 minute. Add 2 cups of water, thyme sprigs, and 2 teaspoons kosher salt and bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes. Remove from heat and let sit, covered until vegetables are done.
- Heat remaining oil in a large frying pan over medium heat. Add onions and caraway seeds and season with salt and pepper. Cook, stirring occasionally, until onions are starting to brown. Add bell pepper and tofu and season with more salt and pepper. Cook, stirring occasionally, until tofu starts to brown.
- Add brassicas, 1 cup of water, and wine to pan and season again with salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 10 minutes or until brassicas are tender. Stir in almonds and season with more salt and pepper if necessary.
- Spoon quinoa into serving bowls, top with vegetables and garnish with a lemon wedge.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 86mgCarbohydrates: 24gFiber: 6gSugar: 6gProtein: 18g