Oh She Glows for Dinner by Angela Liddon

Author:Angela Liddon [Liddon, Angela]
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2020-10-13T00:00:00+00:00

1. Preheat the oven to 425°F (220°C). Line an extra-large (15 by 21-inch/38 by 53 cm) baking sheet (or two large baking sheets) with parchment paper.

2. Chop the broccoli into florets, then finely chop the florets into ½-inch (1 cm) pieces (you should have 8 to 9 cups). Place the broccoli on the prepared baking sheet and drizzle the oil over the top. Thoroughly massage the oil into the broccoli until it’s completely coated. Spread the broccoli out into a single layer over the pan. Season with the salt and pepper. Roast the broccoli, uncovered, for 20 to 24 minutes, until fork-tender and lightly charred and crispy around the edges.

3. While the broccoli roasts, in a medium pot, place the quinoa and water. Bring to a low boil over medium-high heat, then reduce the heat to medium-low, cover, and cook for 12 to 16 minutes, until the water has been absorbed and the quinoa is fluffy. You should have 2½ to 3 cups cooked quinoa. Remove from the heat, fluff with a fork, and replace the lid so the quinoa stays warm.

4. Meanwhile, prepare the Apple Honey–Dijon Dressing.

5. In a large bowl, place the warm quinoa and roasted broccoli. Shake the jar of dressing to recombine (it tends to separate quickly) and drizzle ½ cup of the dressing over the quinoa and broccoli. Toss well to combine. Taste and season with additional salt, black pepper, and red pepper flakes, if desired. Add more dressing, if you’d like, or if you’d like a bit more tanginess, add a squeeze of fresh lemon juice (or simply serve each portion with a lemon wedge on the side). Enjoy warm, adding an additional drizzle of dressing just before serving to bring out the flavors.

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