I love the look of the broccoli with the apricots in this recipe. Reminds me of Florida. I can’t explain it. But I made this and immediately wanted to go to the beach.
This would be good with some teriyaki tofu in a burrito. And sprouts. And something pickled or marinated. Yum!
It’s also good as a main served alongside a good salad. Or a bad salad, but not served alongside.
Sunny Quinoa Salad
1 cup quinoa, cooked according to package directions
4 dried apricots, minced
a dash of crushed red pepper
1 Tablespoon oil (I used coconut oil)
1/4 cup sliced red onion
1 cup chopped broccoli
2 Tablespoons raw sunflower seeds
1/2 teaspoon fennel seeds
salt and pepper, to taste
Directions: Cook quinoa according to package directions. Immediately stir apricot pieces and crushed red pepper into quinoa (to give the flavors time to meld). Set aside. Place oil, red onion and broccoli in a large skillet over medium-high heat. Sauté until tender and lightly browned. Turn heat down to medium. Next, use a paper towel to wipe out the inside of the skillet; it needs to be dry to toast the remaining ingredients.
To the skillet, add the sunflower seeds and fennel seeds. Place over medium heat. Shake skillet while cooking seeds until fragrant and you’ve heard a “pop” from the sunflower seeds (hearing only ONE is enough). Remove from heat. Add sautéd vegetables and toasted seeds to quinoa. Stir well to combine. Season with salt and pepper.
Makes: 4 side servings or 2 main servings