I’d started off my day well enough, with a handful of chocolate chip cookies (really small ones), followed by the top (only) of a salty caramel religieuse from Blé Sucre, so while the ginger-plum crumble was in the oven, I opened up the fridge, looking for a snack, only to discover that my last head of broccoli was about to go south.
I hate it when that happens. I do love broccoli so.
There wasn’t much time left – the once perky florets were beginning to be less so — plus I was hungry and needed to eat something before the ginger-plum crumble was ready. So I resorted to the fastest broccoli-cooking method that I knew. Steaming.
Yes, I know there are these newfangled things called microwaves, but I’ll keep using my little steamer basket, thank you very much, until it breaks…at which time, I’ll go find another one.
I threw my once revived broccoli pieces into a bowl with some quinoa from the day before, and I happened to have some leftover basil oil in my fridge, too, so I drizzled that on top, gave it a quick stir…et voilà! Lunch!
And dinner the next night, too, warmed up and with a poached egg on top.
Super-Quick Broccoli Salad
Makes 4 servings
- 1 head of broccoli, florets removed
- 1 tablespoon of capers
- about 12 cherry tomatoes, halved
- 1 cup of cooked quinoa
- Basil oil, from COWGIRL CHEF: Texas Cooking with a French Accent (Running Press)
- sea salt and pepper
- about 3 tablespoons of crushed pistachios
1. Steam your broccoli florets by putting about an inch of water in a medium saucepan, adding the steamer basket and florets, and turning the heat to medium-high. Cover. The water will boil in two shakes, and your broccoli will be ready soon after that — less than 10 minutes.
2. Toss your warm broccoli with the capers, cherry tomatoes, quinoa, a drizzle of the basil oil and salt and pepper to taste. Sprinkle crushed pistachios on top and serve.