the taste space

Roasted Broccoli and Quinoa Salad with Quick-Pickled Raisins

Posted in Mains (Vegetarian), Salads by Janet M on March 6, 2014

Curried Broccoli and Quinoa Salad with Quick-Pickled Raisins

Thank you, guys, for pointing out some technical difficulties with my last post. Everything should be working fine now, so don’t miss your chance to win a new cookbooks and try out a fabulous recipe for Cuban beer-infused black beans.

Hopefully I haven’t beaten roasted cauliflower to death yet as it is my favourite way to eat it. But, have you tried roasting broccoli yet?

Because, this was so revolutionary that a stranger came up to me at a grocery store, as I was picking out a head of broccoli. Have you tried roasting broccoli? OH MY GOSH. SO GOOD!

In my head, I was thinking: Yes, of course, I have tried it. Broccoli is great roasted! While you could just roast the head, I have got you covered with more creative options: a delicious Forty Clove Chickpeas and Broccoli and even atop a Roasted Veggie and Kale Pizza (with a quinoa-bean crust).

But it is true. Roasting broccoli doesn’t happen nearly enough. We usually opt to steam it so I decided to roast this newest head. While you can simply roast broccoli with nothing more than a touch of oil with some salt and pepper, I dusted it with curry powder first and then broiled it until it was slightly charred and tender. I then added it to some pan-roasted tomatoes and carrots, quinoa, fresh arugula and toasted cashews topped with the piece de resistance: quick-pickled raisins conferring a salty-sweet-acidy tang, nicely balancing the whole dish. The recipe inspiration came from Joe Yonan’s Eat Your Vegetables and his original recipe is for a single serving. This would be way too much work for a single meal, so I doubled it. Furthermore, I recommend doubling it again to last a few more meals as you’ll love the mix of flavours.

Have you ever tried roasted broccoli?

Curried Broccoli and Quinoa Salad with Quick-Pickled Raisins

This is my submission to this week’s Souper Sundays and this month’s No Croutons Required.

Curried Roasted Broccoli and Quinoa Salad with Quick Pickled Raisins
Adapted from Eat Your Vegetables

1 large head of broccoli
1 tbsp coconut oil or your choice of oil
1 tsp Madras curry powder (I used Penzey’s sweet blend)
Sea salt
2 clove garlic, chopped
8 large cherry tomatoes, quartered (I forgot to chop them)
1 large carrot, scrubbed and cut into 1/2-inch slices
1/2 cup mix of red and white quinoa, rinsed
scant 1 cup water
4 tbsp unsalted, raw cashews
2 cups tightly packed arugula leaves, chopped
1 tbsp Quick-Pickled Raisins (see below)

1. Turn the oven broiler on, with a rack in the closest position to the flame or element.

2. Cut the florets off the broccoli head. Peel the stem and cut the stem and the florets into 1/2-inch pieces. Drizzle with 1 teaspoon of the olive oil, sprinkle with the curry powder and a little salt, and broil until they are lightly browned, watching carefully so they don’t burn.

3. Pour the remaining 2 teaspoons of olive oil into a small saucepan; place the pan over medium heat. When the oil shimmers, add the garlic, tomatoes, and carrot, and cook, stirring occasionally, until the tomatoes collapse. Stir in the quinoa, water, and a generous sprinkling of salt. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the quinoa has swelled, absorbed the water and become just tender, 15 minutes or so. Remove the pan from the heat.

4. While the quinoa is cooking, sprinkle the cashews into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the cashews have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.

5. Let the quinoa rest for a few minutes, then stir in the arugula and raisins. Transfer to a bowl, top with the broiled broccoli and cashews, and eat.

Serves 2 (please double or quadruple!)

Quick Pickled Raisins

1/2 cup golden raisins
1/2 cup apple cider or white wine vinegar
1/4 cup sugar (I used 2 tbsp agave)
1/2 tsp crushed red pepper flakes

1. Put the raisins in a pint jar.

2. Combine the vinegar, sugar and crushed red pepper in a small saucepan over medium-high heat. Bring to a boil, turn off the heat, and pour over the raisins. Let cool to room temperature, then cover and refrigerate the raisins in their liquid for up to 2 months.

Makes about 1/2 cup.

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13 Responses

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  1. sprint2thetable said, on March 6, 2014 at 8:25 AM

    I only like broccoli roasted or raw. I like a crunch! This looks awesome. I’m fascinated by the raisins!

  2. Gabby @ the veggie nook said, on March 6, 2014 at 8:48 AM

    YUMMM roasted broccoli. Honestly, I think most veg are at their best when roasted ;) I know a lo of the times it’s healthier when they’re raw but my mouth likes what it likes!

  3. Laura said, on March 6, 2014 at 8:55 AM

    I haven’t roasted broccoli… It hadn’t even occurred to me, but now I will! This sounds delicious!

  4. Ellen Lederman said, on March 6, 2014 at 4:58 PM

    Yup to roasted broccoli. It’s also great grilled.Sounds like a wonderful, healthy dish. How did you know there were some sultanas/yellow raisins in the pantry just begging to be pickled?

    I heard Joe Yonan speak last year at a book festival. He did a cooking demo from Eat Your Vegetables. He really encouraged people to put effort into cooking for themselves, even just as one person, reminding them that it was the ultimate act of self-care to make good food, even “just” for yourself.

  5. Kari @ bite-sized thoughts said, on March 6, 2014 at 8:12 PM

    Roasted is not my favourite way to do broccoli, but I definitely prefer it roasted to steamed :) (I like stir fried best.) This dish looks incredible though and definitely an instance where roasted wins!

  6. The Vegan 8 said, on March 6, 2014 at 8:31 PM

    Oh Yes, I roast broccoli weekly and it is delicious! I make an Asian stir-fry but roast the broccoli separately, then add it last on top of everything. So good! This dish looks so delicious. I haven’t added roasted broccoli to quinoa yet, but it’s a great idea!

  7. coconutandberries said, on March 7, 2014 at 8:30 AM

    Broccoli is my favourite vegetable and I usually just eat it steamed too but roasted really is “OH MY GOSH, SO GOOD!” ;)
    I’m pretty sure I’d eat it all before it could get made into this pretty salad though…

  8. cheri said, on March 7, 2014 at 9:38 PM

    Quick pickled raisins, holy moly what will you think of next. This is amazing.

  9. Joanne said, on March 8, 2014 at 6:52 PM

    I feel like I would have to quadruple this..because there’s no way I’d want to only eat it once or twice!

  10. Deb in Hawaii said, on March 9, 2014 at 8:07 PM

    I love all of the color and texture in this salad and those quick-pickled raisins sound fabulous with their sweet-tangy touch. Thanks for sharing with Souper Sundays this week! ;-)

  11. kimmythevegan said, on March 12, 2014 at 9:25 PM

    You know what? I have never had roasted broccoli. I have no idea why that is. I plan to change that, with this recipe of course =)

  12. erika said, on March 14, 2014 at 10:58 AM

    Oh my goshhhh I’m always slightly afraid to click over to your blog because I know I’ll get lost in all the recipes!!! I want to eat everything you make! I have never roasted broccoli before because I just love steamed broccoli so much that I can’t imagine it can get much better…but you make this sound so delicious–I’ll have to try this weekend!!

  13. Lisa said, on March 19, 2014 at 6:11 PM

    Stunning as usual Janet. Thanks for sharing with NCR.


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