Long time….gosh I missed this!
This little bit when I seat and kind of write (talk) to you! This week my Random Ss have been a bit delayed as somehow there was always something on the way and the priorities shifted…anyway…only good things!
We had the Madrid book fair in the Retiro Park on Saturday where the invited country is Portugal. It was too many people so we ended up just doing a walk in the park and went back yesterday after school! There are many activities and specially for kids is a must do!
This past weekend, Madrid was full of people outside celebrating another championship victory for Real Madrid, there were parties everywhere and a very nice environment!
The weather really warmed up…it’s not a complaint but it’s a bit scary when everyone tells me that this is still far from being the Madrid Summer! One of the things I love are the warm nights…dinners outside, a glass of cava on the balcony and not even a cardigan or a scarf on the shoulders!
But for now..and to help with the warm days… Lunch!
During the week and specially on my own, I go for fresh salads and try to vary as much as possible. I normally flick through my favourite blogs and get some inspiration and see what I can do with what I have in the fridge! Yesterday my choice was based on a Double Broccoli recipe of a blog I love 101 Cookbooks! This is a nice combination of quinoa and fresh ingredients with a Broccoli pesto which is to die for!
Enjoy…and Happy Summer!
Double Broccoli Quinoa Salad
The broccoli pesto is the star of this salad in my opinion, as it gives texture, taste and moist to the all combination of ingredients. I always have it with avocado and crumbled feta on top and replace the cream for the pesto by a couple of spoons of greek yogurt. You can use almonds but also toasted pine nuts, I have done with both and it’s always nice!
If you have trouble in cooking a good fluffy Quinoa, check Gwyneth Paltrow method on goop website, it never fails!
Serving 1 bowl of Salad
- cooked quinoa (amount to taste)
- 200 g raw broccoli, cut into small florets and stems
- 1 small garlic clove
- 50 g toasted almonds for the pesto plus for topping
- 30 g freshly grated Parmesan
- pinch salt and black pepper
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 tbsp of Greek yogurt
- medium avocado sliced
- crumbled feta on top
- Cook the broccoli by simmering it in water but only enough for not being raw. You want it nicely green and kind of crunchy. Set aside to cool.
- For the pesto, puree half of the cooked broccoli, the garlic, the almonds, the grated Parmesan and lemon juice in a food processor. Drizzle the olive oil and add the yogurt and keep blending until smooth. Season with salt and pepper to taste. If you like it more acidic you can always adjust the amount of lemon juice.
- In a serving bowl, put the cooked quinoa, add the remaining broccoli florets and toss some of the pesto. Add the avocados and crumble the feta cheese, add some more of the broccoli pesto and top it with some toasted almonds. You can also drizzle a bit of olive oil over the avocado and feta.
- All ingredients can be prepared in advance and you just have to assemble the salad bowl before serving. Quinoa holds very well in the fridge for some days or you can froze it as it defrost very quickly.
- If you have too much of the pesto, keep it and use it as a topping for a nice salmon dish or even in a cold pasta salad.
- This is a very good option for a packed lunch.