As a kid, I could't stand broccoli, but I've grown to love it as an adult. Broccoli is packed with disease-fighting nutrients, including fiber, vitamin C, vitamin K, and iron. I'm almost completely vegetarian, so I'm always looking to pump up the protein in everything I eat. Lucky for me I now like broccoli because it contains more protein than a lot of other vegetables.
Roasting veggies is my favorite way to prepare them. It just brings out so much flavor! Here is a quick and easy (yummy too!) recipe with roasted broccoli.
1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced
1 red pepper, chopped
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
Sea salt and ground pepper
2 cups vegetable broth
1 cup quinoa, rinsed
8 oz pesto
8.5 oz sun dried tomatoes, chopped
8 oz fresh mozzarella, chopped
Preheat oven to 450 degrees F.
Toss the broccoli and peppers with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast for about 20. The broccoli should be crisp on the edges.
While the vegetables are roasting, bring the vegetable broth to a boil. Stir in the quinoa, then turn the heat down low. Cover and simmer until all the broth is absorbed, about 15 minutes. Use a fork to fluff, then add in the pesto and tomatoes.
Add the quinoa to a bowl. Top with the roasted veggies and top with mozzarella.