Blueberry quinoa salad with shaved broccoli

Broccoli and I have never gotten along. Not a digestive thing. I just don't like broccoli Eee gads - The queen of whole grains and veggies doesn't like broccoli??? I know. It's a nutritional weakness.

After reading Alton Browns must-eat food list, I've made a serious effort to include broccoli in my weekly menu. Which means finding recipes where broccoli doesn't taste like broccoli.

My first brilliant find was over at Smitten Kitchen. Broccoli Cream Pesto, or 'green pasta.' The whole family went nuts for this one, even Momma {who doesn't like broccoli, remember}. Because it doesn't taste like broccoli.

Which got me thinking, maybe broccoli doesn't always have to overwhelm a dish with its broccoli-ness. Maybe I can incorporate broccoli into a dish and feature something other than broccoli. Thus, today's recipe. A cold quinoa salad with fresh blueberries and shaved broccoli. Shaving stemmy veggies makes the soft pith the focus instead of the outer skin. I think that's why this recipe works.

This salad is a great transition from winter to spring while broccoli is still in harvest and blueberries are first arriving. I made this my side for Easter dinner, as it makes plenty for sharing. Prepare ahead for best results.

Used the salad as a side to grilled salmon last night. Yumm-o!

Or serve as a light lunch

Blueberry Quinoa Salad with Shaved Broccoli

Ingredients

Salad
2 c quinoa
1 c fresh blueberries, washd
1 bunch broccoli stems {you can include the florets, finely chopped}
1/2 c pistachios
1/2 c crumbled feta

Dressing
1/4 c cherry pit vinegar {can substitute raspberry or red wine vinegar}
1/4 c olive oil
Juice from 1 lemon
1 T sugar
1 t salt
1/2 t black pepper

Directions
Cook quinoa in 4 c salted water {20-30 minutes}. When cooked, fluff with a fork and cool {takes about an hour}.  Using a peeler, shave broccoli stems into slivers {as seen in the warm asparagus salad}. In a large bowl, combine all salad ingredients.

Mix dressing in a separate bowl until salt and sugar are incorporated and pour over salad. Stir well. Best if allowed to sit for at least an hour before serving.

Serve cold.

Another broccoli hit. Enjoy!

Pineapple Blueberry Muffin

Gwenny is at an awkward food phase. She wants to feed herself, and she doesn't have molars. Veggies are a real problem. Breakfast and lunch are pretty manageable, but we have problems around dinner, especially when we go out. I need something I can just grab and go as a back up if we can't find suitable food. My solution: frozen muffins.

Not just any muffins. I want whole grains, protein and veggies involved. So I created these today. I used oat flour for the additional iron and protein. Also, molasses instead of refined sugar gives these muffins extra calcium, magnesium, iron and potassium. I included carrots to sneak in a veggie and nuts for more protein.

It's a lot of ingredients, but these are meals in a muffin! Seriously, they leave nothing out.

Ingredients
1 c oat flour (make from whole rolled oats and a food processor or coffee grinder)
1 1/4 c whole wheat flour
3/4 c flax seed meal
2 t baking soda
1 t baking powder
1/2 t salt
2 medium carrots, grated (or finely chopped, if you already have the food processor out from the oats)
1 20 oz. can crushed pineapple with juice
2 eggs, beaten
3/4 c milk
1/2-3/4 c molasses (you could use same amount of honey or 1/2 c brown sugar)
1 t vanilla
1 t grated orange zest (delicious, but unnecessary)
2 c fresh or frozen blueberries
1 c chopped nuts (I use pecans because I'm allergic to walnuts)

Directions
Preheat oven to 375.
Combine dry ingredients and whisk together. Then mix in carrots and pineapple.
Beat wet ingredients in a large bowl, then mix in dry ingredients. Lastly, stir in blueberries and nuts. Mix as little as possible for fluffy muffins.
Grease muffin tin and fill cups with 1/4 c of batter.
Bake for 25-30 minutes.

The most difficult part - putting them in the freezer to eat another day. Gwenny and I could easily eat six of them right now. :)