We now receive the physical New York Times on the weekends, and one of the benefits of this subscription is being able to rip out appealing recipes from the paper. For some reason, I get significantly more joy out of carefully tearing out a paper recipe to leave to taunt me on my dining table for weeks or months than just Internet bookmarking a website recipe.
One of the first recipes I've made from this recent round of ragged-edge tear-outs is the Quinoa and Broccoli Spoon Salad. With bright hues from the broccoli and dried cranberries, and the addition of quinoa, this felt like a solution to my protein-light weekday salad routine.
Thankfully, this dish lived up to my expectations! In fact, as I type this post, I think I should make it today. The dish has a diversity of flavors from the dijon mustard adding a tart sharpness, apple chunks providing sweet notes, broccoli contributing a grassy earthiness, and the cheddar nice salty and fatty flavors.
The preparation time is basically the time it takes for the quinoa to cook on the stovetop (~15 minutes?), as you use that time to prep the rest of the ingredients. I did make a few modifications to the recipe, none of which though affected the preparation time:
- No pecans because of my nut allergy
- Steamed the chopped broccoli in the Instant Pot on 0 minutes, high pressure to make it easier to digest + eat
Moving forward, I may omit the dried cranberries as well because the dish was already sweet enough for my tastebuds with the apples and dijon.
In a sign of how much I liked this dish, I ate the leftovers throughout a few days with nothing leftover throw away upon spoilage. This is a great Sunday or mid-week meal prep dish!
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