Charred Broccoli Rabe & Herbed Quinoa

A super healthy recipe of mine was featured on PureWOW today, and I'm stoked to share it with you! This is a weekday go to for me, as it is easy to make, uber tasty and really good for you. Quinoa is a complex carb that takes the body some time to break down which means you're fuller longer. Veeeeery important on those long, hectic days. Try it and let me know what you think!

Charred Broccoli Rabe & Herbed Quinoa

Serves 4

1 cup quinoa, washed 2 cups water 1 bunch broccoli rabe 10 garlic cloves, peeled and smashed 5 tablespoons olive oil ½ carrot, sliced thinly and cut into matchsticks ¼  cup almonds, toasted & chopped Handful of dried currants or raisins ½ cup fresh tender herbs, chopped – any combination of mint, parsley, cilantro, dill ¼  teaspoon cumin 1 tablespoon honey 1 lime, juice reserved Salt and pepper to taste


Preheat oven to 450 degrees. While oven is heating, bring water to a boil in a medium saucepan. Once boiling, add a generous pinch of salt and quinoa to the water. Reduce heat to medium low, cover and let steam for 12 minutes. After 12 minutes, remove the pan from the heat and set aside, leaving the cover in place to continue cooking the quinoa.

On large baking sheet, place broccoli rabe and smashed garlic. Cover with olive oil, turning with your hands to coat thoroughly and evenly. Season liberally with salt and pepper and spread into a single layer on the baking sheet. Place in preheated oven. Cook broccoli rabe until charred and tender, about 20 to 25 minutes, turning once. Remove from oven and set aside to cool.

Place cooked quinoa in a medium glass bowl and add carrots, almonds, currants, herbs, cumin, honey, lime juice and remaining 2 tablespoons olive oil. Stir to combine.  Taste for salt and pepper and adjust seasonings to your liking.  Serve at room temp, with a pile of the roasted broccoli rabe.