Coconut Quinoa with Roasted Broccoli

Crunchy, coconut broccoli and quinoa make meal prepping a breeze.

Crunchy, coconut broccoli and quinoa make meal prepping a breeze.

I love roasted broccoli.

Yup. It's a statement that is usually greeted by an "EWW" when my younger cooking class students ask me what foods I love. 

But seriously, I know broccoli gets a bad rap but when roasted it takes on a whole new life. Crunchy, slightly sweet yet still with a bit of bitterness. It pairs with so much which also means its a fantastic meal prep vegetable! Simply toss it back into a skillet or a convection oven and it will regain all of its crunchiness. 

This Coconut Quinoa with Roasted Broccoli is a great, simple and meat-free lunch or light dinner. Of course, if you are looking for more protein feel free to add in some chickpeas or lentils which would be a great addition. 

If you have a busy week ahead, this is a perfect make ahead meal to have on hand so you are never caught off guard and hungry!

Do you live in NYC or the surrounding area and want to learn more about how to meal prep more effectively? Check out my Private Cooking Classes and let's cook together! 

Coconut Quinoa with Roasted Broccoli

Serves: 2

Time: 30 minutes

Ingredients:

For the Quinoa

1 cup coconut milk (from a can)

1/2 cup quinoa, rinsed and drained

Pinch sea salt

For the Broccoli

1 head of broccoli, chopped into florets

1 tablespoon avocado or olive oil

1 teaspoon coconut aminos

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 cup cashews, crushed

Pinch sea salt

Coconut chips, toasted

Instructions:

1. In a medium saucepan combine the quinoa, coconut milk and pinch of salt. Stir to combine and turn the heat to medium. Cook until it reaches a low boil, then cover and reduce the heat to low. Simmer until all of the liquid is absorbed and the quinoa is fluffy, about 10 to 15 minutes.

2. Preheat your oven to 400F. Line a baking tray with parchment paper. In a medium bowl, combine the broccoli, coconut aminos, ginger, garlic, cashews and salt. Toss to coat and place on the baking tray in a single layer.

3. Place the baking tray in the oven and cook for 15 minutes, tossing occasionally to be sure the cashews do not burn. 

4. When ready to serve, place quinoa in a bowl and top with the broccoli and toasted coconut chips. Drizzle with additional coconut aminos, if desired. 

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