<Roasted garlic and hummus should be started first. >
Ingredients for Pilaf:
1 medium size bag organic broccoli florets
1 tsp + 1 tbsp olive oil
1 cup uncooked quinoa
1.5 cups water
1/4 tsp salt
5 cloves of roasted garlic (directions below)*
1 tbsp lemon juice
Directions for Pilaf:
Preheat oven to 400 degrees. Cut broccoli into bite size pieces. Toss in a bowl with 1 tsp of olive oil. Roast on cooking sheet for 20 minutes. Cook quinoa according to package directions. While this is cooking, continue below to make garlic sauce.
*To roast garlic, peel off skin as best as possible while still keeping it together. Cut off top 1/4 inch. Place in aluminum foil and drizzle olive oil on it. Roast for 40 minutes.
For garlic sauce, mash the roasted garlic in a glass bowl. Add the lemon juice, olive oil, and salt until it looks like a paste.
When broccoli is roasted, quinoa is finished, and paste is made… mix all of it in a bowl.
Ingredients for Fish:
2 pieces of flounder
2 tsp lemon juice
Bean and Rosemary Hummus (Directions below)**
Directions for Fish:
Preheat oven to 375 degrees. Place flounder in a glass baking dish, in foil or sprayed with cooking spray. Drip 1 tsp lemon juice on each piece. Slather with the hummus to your liking. Bake for 15 minutes.
**Ingredients for Hummus:
One 15 oz can garbanzo beans
One 15 oz butter beans
1/4 cup tahini
1/4 cup vegetable broth
3 tbsp red wine vinegar mixed with 1.5 tsp sugar
2 cloves garlic, minced
1 tbsp minced fresh rosemary
Directions for Hummus:
Cook beans on medium heat for about five minutes, until warm. Mix everything in a blender until smooth. Let sit for 30 minutes in fridge so the flavors can marinate.
Use organic items when possible! Enjoy!
Thanks to my trusty Thug Kitchen book for the inspiration!