Running out of time?
Don’t feel like spending hours in the kitchen cooking?
If so. We totally feel you.
This week we are making a quinoa pasta broccoli dinner that is just Too Easy and So Good! Ash and I have been busy with work/school. I’m just getting into the groove of school starting back up again… said a tearful goodbye to my winter break… We’re also trying to squeeze in our daily workouts and hangouts with friends — especially as a close and hilarious buddy of ours from California moved right into our apartment complex this past weekend!!!! AKA a new fav pal = the best excuse for more adventures and movie nights.
So, when we don’t meal prep for the week or are crunched for time and are starving (Abbey girls starving really brings out the inner hangry demons) the last thing we want to do is wait…and stir…and wait…and chop…and wait…and preheat…and wait quite a long…time…for food to be ready and cooked.
This broccoli and spring garlic pasta recipe is perfect for those busy times in life when you just need some good, nourishing grub, and you want it fast.
WHY EAT THAT: Broccoli
Broccoli is a cruciferous vegetable that is loaded with antioxidants and numerous minerals and vitamins. It provides our bodies with dietary fiber and helps to detox our bodies. Broccoli also contains a great amount of Vitamin C which helps to keep our skin healthy. To keep broccoli fresh and crisp, store it unwashed in your vegetable crisper in a bag with a few holes in it and try to it eat within a few days.
This is a dinner recipe made for two. The pasta is light and hearty as it’s made with quinoa pasta and is a sauce-less dish seasoned with the spring garlic found in our CSA box from Steadfast Farm, sea salt, and ground pepper. The broccoli (also beautifully grown at Steadfast Farm!) cooks tenderly in the white wine vinegar and vegetable broth, giving the green veggie a great flavor. This dish takes about 20 minutes to cook and with no leftovers, the clean up is a breeze!
1/2 package of quinoa pasta
2 tbsp onion, chopped
2 gloves spring garlic, chopped
2 tbsp olive oil
2 tbsp white wine vinegar
1/2 cup reduced sodium vegetable broth
2 cup broccoli
1/2 tsp sea salt
1/4 tsp ground pepper
4 tsp grated Parmesan or Romano cheese
1. In a large pot, cook the quinoa pasta according to package directions.
2. In a large skillet, saute the onions and spring garlic in the olive oil over low heat until the onions are clear.
3. Add in the wine, vegetable broth, and broccoli and cover. Cook until the broccoli has turned bright green.
4. Toss the cooked pasta with the broccoli and cook until the broccoli is tender.
5. Season with salt and pepper and dust with cheese.
6. Enjoy! And just relax. Get back to your to-do list after taking a nourishing dinner break!
1. Vasanthi H.R., Mukherjee S., Das Dipak K. Potential Health Benefits of Broccoli-A Chemico-Biological Overview. Mini reviews in Medicinal Chemistry. Vol 9: 6, June 2009, pg 749-759.
2. Health Benefits of Broccoli. Dairy Council of California. 2016. Web.