Quinoa with Roasted Broccoli

Here’s my non-recipe for our Grammy night dinner. I decided to go meatless, since we had delicious fried chicken AND ribs at Izabella’s one-year birthday party this afternoon.

So I whipped up a little something using stuff in the fridge:

Step 1) chopped up half a large head of broccoli, tossed with olive oil and two slivered garlic cloves. Threw it in the Breville for 15 min total at 450, stirring a few times.

Step 2) put the leftover quinoa, still in the rice cooker pot (great way to cook it, btw), back in the rice cooker and hit the cook button to warm it up.

Step 3) took a handful of sliced almonds out of the freezer and into the little toaster oven. I set it at something like two stops above the lightest toast setting — wrong! Go with the lightest setting; those little suckers cook up really fast.

Step 4) took the broccoli out of the oven and stirred in about a quarter of a log of goat cheese, crumbled. Let it sit a bit to melt. I put it back in the oven to hurry it up. I was missing the start of the Grammys!

Step 5) plated it, quick grind of pepper — is it really true that there’s no red pepper flakes here? I would’ve put some in when I roasted the broccoli — and brought it downstairs to eat in front of the tv with Big L.

It was good, and filling too. Don’t forget the almonds! And you might want some salt.

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