Broccolini, Goat’s Cheese, and Ancient Grain Salad
Broccolini, or baby broccoli, has smaller florets and longer, thinner stalks than broccoli. Just like most vegetables, the entire broccolini is edible so look for it at your local grocery store for a visual change to your plate.
|Ancient grains||1 c|
|Low-sodium vegetable stock||2 c|
|Lemon, juice and zest of||2|
|Cherry tomatoes, halved||2 c|
|Pine nuts||1/4 c|
|Goat's cheese, crumbled||1/2 c|
|Chili flakes||1/4 t|
|Extra virgin olive oil||3 T|
|Mint leaves||1 T|
|Cilantro leaves||1 T|
|Parsley leaves||1 T|
- Place the ancient grains into a saucepan with the stock.
- Place zest and juice of one lemon into the saucepan, place on the stove, and bring to a boil. Turn down to a simmer, and cook for 20 to 25 minutes or until tender.
- Bring a large pot of lightly salted water to a boil.
- Add the broccolini and boil for 2 to 3 minutes or until fork tender. Drain well and set aside. Keep warm.
- For the dressing, place zest and juice of 1 lemon, extra virgin olive oil, mint, cilantro, and parsley into a blender and blend until smooth.
- In a large salad bowl, combine the broccolini, tomatoes, ancient grains, feta, raisins, and herb dressing.
- Sprinkle chili flakes, cumin, and goat’s cheese over salad, lightly toss to coat, and serve hot or cold.
Yields 4 servings