It’s hot again, triple-digit heat all this week. And it’s getting to poor Skipper who has been crashing froggy-style all over the house.
Poor old guy comes in from the evening walks and just crashes in the front hall until he has energy to make it to his cooling hammock bed. I keep reminding him fall is just around the corner. Oh fall … pumpkin flavored everything, cooling temps, turning leaves, and cheap winter squashes. I’m ready and already thinking at least one trip to wine country for the fall harvest, mmmmmm.
But it’s still summer and that means plenty of salads for dinner. I whipped up this fast spinach meal salad for hubby and I tonight for a post-gym dinner with chopped tempeh, tomato, pepper, and apple with a hummus dressing.
Fast, simple, and filling. Last night I got a little more elaborate with this broccoli quinoa dish. Raw broccoli is hard for me to enjoy, unless it’s pureed into a creamy soup. But it’s wonderful cooked into quinoa because the harsh texture is broken down nicely, but still chunky enough to add texture. And this recipe is oil free too!
Summer Broccoli Quinoa
- 1/2 cup quinoa
- 2 cups of rough chopped broccoli
- 1 tbsp. dill
- 2 tbsp. lemon juice
- 1 tsp. salt
- 1 tsp. lemon pepper seasoning
- 1 tsp. garlic powder
- 1/4 cup nutritional yeast
- 3 cups of water
Bring water and quinoa to a boil in a medium soup pot over medium-high heat. Reduce heat to a high simmer and stir in broccoli, nutritional yeast, lemon juice, salt, lemon pepper seasoning, garlic powder, and dill. Cover and simmer for about 25 minutes, until loose liquid is absorbed, stirring frequently. Serve and enjoy. Makes 2 servings.
I can’t get enough of fast and simple one-pot quinoa meals, the cook time is perfect for rushed week nights.
And this dish was great topped with hemp seed “Parmesan”. The broccoli breaks up nicely into the quinoa while cooking, but still adds a hearty, chunky texture.
And it has a bright dilly flavor with lemon tang for a summery theme that can be flared up with hot sauce if desired.