Cruciferous Rice and Quinoa

Cruciferous vegetables.... a large group of tasty plants with lots of wonderful nutrients, beneficial enzymes and other good stuff. Vegetables in this family include:
radishes (including red and daikon), brussels sprouts, cabbages, broccoli, cauliflower, kale, bok choy, canola, mustard seeds, arugula, cress (like watercress), rutabaga, wasabi....


Here I've chosen to use three of those - broccoli, kale and cauliflower - with a mix of two grains that I had on hand in the pantry in a one-bowl meal that is filling and refreshing.


In this recipe, I use my own recipe for Broccoli Pesto. You can most certainly use any of your own favorite pesto recipes, or something store bought - if you do this I would add some broccoli florets in place of half of the cauliflower. Feel free to experiment with the grains, too - all quinoa, all rice, or any other combination you have on hand.

Eden Foods Organic Seaweed Gomasio Sesame Salt is a fabulous product that I always keep on hand in my kitchen. I like to use it in place of regular sea salt. It had ground sea vegetables and sesame seeds, packing in extra flavor and a small dose of nutrition. It is available at most health food stores or to order on the internet. You can leave it out if you'd like, but be sure to season with sea salt and plain sesame seeds, if you have them.


Cruciferous Rice and Quinoa

• 1/2 cup red or regular quinoa
• 1 cup vegetable stock or water
• 1 cup cooked brown rice
• 1/2 a small head of cauliflower, cut into small florets (about 2 cups)
• half a bunch (3-4 stalks) of kale, stem removed, leaves torn into small pieces
• 2-3 tablespoons fresh squeezed lemon juice
• 1/2 cup prepared Broccoli Pesto (or your favorite pesto sauce)
• 2 tablespoons Eden Foods Organic Seaweed Gomasio Sesame Salt
• fresh ground black pepper 

Bring the vegetable stock or water up to a boil in a small pot. Stir in the quinoa and cover. Let cook until the quinoa is soft and the grains have popped, revealing a light colored white circle - about 15-20 minutes. Set aside.


Heat a couple of tablespoons of water or vegetable stock in a medium sized pot and add in the cauliflower. Cover and let steam over medium-low heat for about five minutes. Add in the kale and the lemon juice, stir and cover until the vegetables are cooked to your desired tenderness - five to fifteen more minutes.


Uncover and add in the quinoa, rice and pesto sauce. Mix thoroughly, and then taste. Season with black pepper and/or lemon juice, if desired. Right before serving, stir in the sesame salt.