Broccoli Rabe/ Quinoa With Broccoli Rabe

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I love Broccoli Rabe. It has a slightly bitter flavor, and can be enjoyed cooked, then slightly sauteed with some garlic and oil and lightly seasoned with salt. It is delicious this way served over pasta, and makes a fabulous sandwich all by itself. Rinse the Broccoli Rabe several times, then cut off the tough ends. Steam or boil in water until tender. In another pan, saute some good virgin olive oil and some minced garlic. I use a lot of garlic (smile)! Drain the Broccoli Rabe and throw it back in the pot with the garlic oil, and some sea salt and saute another minute. Enjoy! Here is another recipe to use this delicious green:

 

Quinoa With Broccoli Rabe 1 cup quinoa2 cups vegetable broth2 tablespoons extra-virgin olive oil1/2 cup chopped onion1 teaspoon chopped garlic1 bunch broccoli rabe, (1 1/4 lbs.), trimmed and chopped1/4 teaspoon salt1/4 teaspoon red pepper flakesRinse quinoa very well.Toast quinoa, stirring, in nonstick skillet over medium-low heat,5 minutes. Bring broth to boil in medium saucepan; stir in quinoa.Reduce heat to medium-low; cover and simmer 12 to 15 minutes untilliquid is absorbed and quinoa is tender. Fluff with fork and transferto large bowl; cover and keep warm.Heat oil in large nonstick skillet over medium-high heat. Add onionand garlic; cook 3 minutes. Stir in broccoli rabe, salt and redpepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stirvegetables into quinoa. Serve warm or at room temperature. Makesabout 5 cups