Mindfulness is quite in vogue these days, and for good reason. I wonder if you often find yourself distracted, constantly multi-tasking, and mentally fatigued?? The practice of being mindful brings you back into the moment, to focus on one thing instead of 100, and to cultivate thankfulness.
It is often difficult to be mindful as we eat - even if we know that being mindful would cause us to enjoy our food more and even promote the nourishment of our bodies!
Too often breakfast is eaten while getting dressed or walking out the door, lunch becomes a work meeting, and dinner is on the go or eaten hastily out of end-of-day hunger and desire for comfort.
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This warm, crunchy, clean and delicious salad will stop you in your tracks. It is so delicious, it is impossible not to be mindful while eating it!! I’m sure you’re thinking - really? A salad that good?? Yes. It is that good. I guarantee you will feel the same way :).
Roasted Broccoli Salad
1-2 stalks broccoli, florets and stem, chopped
1 apple
½ C quinoa
¼ C Sliced almonds
1 C chicken or veggie stock
Dressing:
¼ C sesame oil
Heaping tablespoon of tahini
1 tsp honey
S&P
Heat the stock in a small pot until boiling, add quinoa and bring to a simmer. Cook quinoa for 25 min - until soft and fluffy.
Chop broccoli into bite-sized pieces, transfer to a baking sheet and drizzle with EVOO, S&P. Turn broiler on high, roast broccoli for 5ish minutes, toss with tongs so all sides can caramelize, roast another 2 min. Remove from oven and let cool a bit.
Meanwhile, mix the dressing by combining all ingredients and whisking until combined. Chop apples into bite sized pieces.
Pile the broccoli, apples, and almonds on top of a bed of quinoa. Drizzle generously with dressing, and enjoy :).
***This is my go-to lunch recipe these days! I tend to maximize my time during the day and often work while eating lunch - however, this salad is so incredible that it stops me in my tracks and I end up mindfully eating each bite in utter bliss!