This post is part of the Food Matters Project, a cooking collaboration from a wide range of food bloggers. Each week, I will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us! My posts for this project can be found here.
Today is a Food Matters day.
One problem, I quite dislike the main component for the recipe for this week’s post.
I know that I need to be adventurous and try new foods. But it is most likely never going to be any seafood. Too much risk for it having been in the same case or touched with the same gloves as a piece of shellfish.
Ok. I could have put on my big girl pants and made it for Blondie. Or, I could have made it with chicken instead.
But when there was no fresh rhubarb to be had, I almost felt defeated for this week’s challenge. On top of a holiday dinner, baking cookie after cookie for my impending ebook release and trying to wrap up my powerpoint for Nourished, I was almost out of inspiration.
So, I ended up a million miles away from where everyone else started this week. I ended up with a vegetarian super food salad. That is excellent warm or cold.
I leave you with my favorite superfood lunch. It is vegetarian, corn-free, sugar-free, soy-free, gluten-free and cow-dairy-free. And my friends, it contains the only vegetarian complete protein.
If fish nuggets (or other nuggets) in rhubarb sauce sound good to you, you can check out our fabulous host’s blog for the recipe, or you can see the other participants made.
- 2 heads fresh broccoli, chopped
- 2 tbsp olive oil
- 1 tbsp poppy seeds
- 1 tbsp smoked spanish paprika
- 1 cup quinoa, cooked according to package directions
- 6 radishes, thinly sliced (or more if you like them like I do)
- 1/2 cup goat feta, crumbled
- 1/4 cup lemon juice (the juice from one decent size lemon)
- Toss the broccoli with the olive oil, poppy seeds and paprika.
- Heat a large skillet to medium high, and add the broccoli to the pan (in batches if you need to). You want to cook the broccoli until it starts to get a little bit of char. You also want that to happen before the broccoli gets mushy.
- Once the broccoli is cooked, toss it with the quinoa, radishes, feta and lemon juice. Taste the salad and adjust your seasoning with salt and pepper or more lemon juice. I highly doubt that you will need to add more salt, as the goat feta will add the needed salt to the salad.
This looks delicious. I have to admit I waved the culinary flag of surrender, too. And I apologize profusely for my challenging pick of a recipe!
Challenging is good! Crazy winters messing up growing seasons = not so good. I am intrigued tho, and might want to try it once I can find some rhubarb!
Thanks for hosting (and for challenging all of us!), it looks like there are still many delicious things that came out of this week’s challenge.
I like all the veggies in this dish and the quinoa and feta… Yum!
This looks phenomenal! I love quinoa and with spring temperatures in the air this sounds like the perfect picnic food! Thanks going against the status quo and creating this beautiful salad!
Are you going to be at Nourished/ the GFAF Expo next weekend?
Love your salad!
Ahhh! Just randomly bought both these main ingredients earlier tonight. Will def be trying out your recipe, can’t wait to try out the poppyseeds.