Roasted Broccoli in Coconut Oil with Salmon and Quinoa

Broccoli

Roasting in coconut oil adds a deliciously subtle hint of coconut and this works so well with broccoli.  I’ve added some to this lunch bowl along with salmon, quinoa, and treviso leaves (a type of radicchio).  This is simply dressed with lemon juice and Maldon sea salt flakes and black pepper.

Ingredients:

1-2 cups broccoli florets
1/4 cup cooked quinoa
1/2 cup cooked salmon
A few treviso leaves
2 Tbsp coconut oil
Juice from 1/2 a lemon
Maldon sea salt – season to taste
Black pepper – season to taste

Mix coconut oil and broccoli florets on a baking sheet so they are evenly coated and season with salt and pepper.  Roast in a preheated 425F oven for 10 or so minutes (until starting to brown and broccoli is cooked thru).  Add to your bowl along with the quinoa, salmon, treviso and season with lemon juice and salt and pepper.

*Note: if your coconut oil is still solid you can place jar in a bowl of hot water and it will melt right away.

Enjoy!

Steamed Broccoli with Lemon Tahini Dressing

Broccoli and tahini

Steamed broccoli gets super tasty with a simple lemon tahini dressing.  This makes a great side dish or you could add some roasted or grilled chicken or fish for a helping of protein.

Ingredients:

1 head of broccoli cut into even sizes (I love the stalks too – cut into the same size as florets for even cooking)
1-2 Tbsp of tahini
1 Tbsp of water
Juice of half a lemon
Few pinches of Malton sea salt
Few pinches of red pepper flakes (optional)

Steam broccoli in whatever contraption you have until the broccoli is cooked thru but still has some bite to it.

To make the dressing – mix tahini, water, and lemon juice together and season with the salt and red pepper flakes.

Enjoy!

Gxo