I used broccolini instead of broccoli which absorbed more flavor and gave perfect bite size crunches. The stems resemble asparagus in shape, but have the taste and sweetness of broccoli. If you must, you can use broccoli but be sure to slice the stems to achieve a similar texture.
What’s broccolini you ask? ….
Broccolini is sometimes mistaken for “baby broccoli”, but it’s actually a cross between broccoli and chinese broccoli. Nutritionally speaking, broccolini and broccoli are very similar and considered to be superfoods. They are high in vitamins K and C and well known for their cancer preventing properties. Research has specifically identified broccoli with decreased risk in the following types of cancer: prostate, colon, breast, bladder, and ovarian. Click here to read more about the specific health benefits of broccoli.Sweet Potato Quinoa:
1/4 cup dry quinoa [2 grains, 1 protein]
1/2 sweet potato [1 grain]
1/2 tsp chili powder
pinch of salt
1 tbsp nutritional yeast
1/2 tbsp tamari (or soy sauce)
1 tsp olive oil [1 fat]
1 cup broccolini, chopped [1 vegetable]
1 tbsp (~6) almonds, chopped [1 fat]
>> Quinoa: Set your quinoa to cook with the chili powder and salt. With a knife, poke holes in the sweet potato and microwave for about 2-3 mins, until soft. Once cooled a little, peel and mash with some hot water. Mix the mashed sweet potato with the quinoa once it’s cooked.
>>Broccolini: In a skillet, saute broccolini in oil. Mix in the tamari and nutritional yeast, and set aside. This entire process should take about 3-5 minutes as you still want the broccolini to be little crisp.
Serve the broccolini with quinoa and top with 1 tbsp chopped almonds.