After last week’s brownies, I thought I’d give everyone a break from the high-sugar, high-fat splurge with a very healthy recipe. Chef Gaby Dalkin has whipped up the perfect dish to restore balance to your diet, a Spicy Roasted Broccolini Quinoa Salad. I’m not one to talk about how wonderful salads sound, but even I’ll admit that there are salads, and there are salads. And this salad sounds so good (and easy to prepare and clean up after) that I can’t wait to try it out! — Kristina
About Gaby: Gaby Dalkin works as a private chef and food stylist in and around the Los Angeles area. Gaby is also the publisher behind What’s Gaby Cooking?, which specializes in simple, sassy and eclectic recipes. While she was professionally trained in French technique, she enjoys cooking all kinds of cuisine. Cooking has always been Gaby’s way of showing her friends that she cares, and throwing casual dinner parties is one of her favorite pastimes. In 2009, a year after founding her blog, Gaby founded the National Food Bloggers Bake Sale, an annual event where food bloggers from across the country come together to hold bake sales in their states. Funds raised through the National Food Bloggers Bake Sale support Share Our Strength’s efforts to end childhood hunger in America.
The full recipe continues after the jump . . .
Spicy Roasted Broccolini Quinoa Salad
- 1 bunch broccolini, stalks trimmed
- 2 tsp olive oil
- 1 lemon, juiced
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable stock
- 1–2 tbsp crumbled goat cheese
- 1 handful cherry tomatoes, halved
1. Preheat oven to 425 degrees F.
2. Cut the broccolini into bite-sized pieces, about 1 1/2 inches.
3. Place broccolini on a parchment-lined baking sheet and drizzle with olive oil. Squeeze the lemon over the raw broccolini and season with salt, pepper and the red pepper flakes. Toss to make sure each piece is coated.
4. Roast for 15 to 18 minutes in the pre-heated oven, until stalks are tender and the heads of the broccolini are just lightly browned. Remove from oven and set aside.
5. In a medium-sized pot, combine the quinoa and vegetable stock. Bring the liquid to a boil and then reduce to a simmer. Let the quinoa cook until all the liquid has been absorbed, about 15 minutes.
6. Once the quinoa is fully cooked, fluff with a fork, and toss in the roasted broccolini, crumbled goat cheese and cherry tomatoes. Season with salt and pepper and serve.
Photography and styling by Gaby Dalkin; plates by Fifty-One and a Half
Why Gaby Loves This Recipe
This Spicy Roasted Broccolini Quinoa Salad is one of my all-time favorite meals. It’s super healthy and packed with flavor. The acid from the lemon pairs perfectly with the roasted and crisp broccolini. And of course there has to be a little bit of heat with the red pepper flakes! Give this to me for lunch or dinner, and I’ll be one happy camper!