EASY VEGAN ON-THE-GO LUNCHES #vegetarian #brocoli
Do you have any recipe staples?
Like ones that, if you show up to a party without it, then you’ll definitely hear about it? Ones that are your absolute go-to when you need a recipe you know you can count on?
Here at home, Mark and I freakin’ love my Thai Peanut Burrito Bowls. The dressing is nearly drinkable. Just a few months ago, we were having this quick and easy dinner at least twice a week.
We made it for his family, I made it for my parents – it’s seriously so much yum.
and I can’t go to a party without bringing brownies from Sally at Sally’s Baking addiction. I make the recipe from her first cookbook for my brother’s graduation party and everyone flipped. Like, absolutely nuts. Now it’s a constant request whenever I’m invited pretty much anywhere.
and when I go to my parents’ house, there’s one dish I will always ask for: Cookie and Kate’s Quinoa Broccoli Slaw. It’s a crowd-pleaser for everyone – my not-so-keen-on-quinoa brother even loves it!
We’ve made large batches for parties, smaller batches for holidays with the fam, and giant batches for…well, me to take back to my apartment ?
CREAMY BLACK BEAN TAQUITOS
- 1 cup uncooked quinoa
- 1 large (or two small) head of broccoli, florets removed and chopped to a uniform size
- 1/4 cup + 1 Tbsp. olive oil, divided
- 1-2 Tbsp. dijon mustard*
- 2-3 Tbsp. honey (or maple syrup for vegans)**
- juice of 1/2 lemon
- 1 clove garlic, minced or grated
- 2 handfuls chopped walnuts or almonds (optional)
- salt+pepper
Instructions :
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Cook quinoa according to package directions, then set aside.
- Toss broccoli florets in 1 Tbsp. olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.
- Meanwhile, make the dressing. Combine dijon, honey/maple syrup, lemon, garlic, and remaining 1/4 cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
- When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain (see photos).
- In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top***, and mix to combine. add walnuts or almonds if desired. Serve warm, at room temperature, or cold! (Seriously, it’s delicious all three ways).