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Roasted Broccoli Steaks Over Vegetable Quinoa Pilaf with Toasted Pine Nuts


Broccoli Steaks

  • 3 heads of broccoli
  • sunflower oil, for brushing
  • salt, a pinch

Quinoa Pilaf

  • 1 cup cooked quinoa
  • 1 small leek
  • 1 red pepper
  • 1 carrot
  • 1/4 cup pine nuts
  • the juice of 1/2 a lemon
  • salt, a pinch


Broccoli Steaks

  1. Cut the broccoli stem off at the point where it is just getting tender. Toss the really woody part and use a vegetable peeler to peel the stems. Slice the broccoli into steaks. Try to get two out of each head and keep them together as best as you can.

  2. Brush with oil and sprinkle with a little salt. Place on a lined baking sheet and roast in a 400 degree oven until browning, about 20 to 25 minutes.

Quinoa Pilaf

  1. Toast the pine nuts in a skillet until just fragrant.

  2. Thinly slice the leeks and dice the peppers and carrots. Sauté until just softening.

  3. Toss with the quinoa, pine nuts, lemon juice, and salt to taste.

  4. Serve the broccoli steaks over the pilaf. Enjoy!