1 Bag Organic Whole Grain Quinoa (12oz)
1 Bunch Romanesco Broccoli
1 or 2 Sprigs of Rosemary
1 Head of Garlic
2 Shallots, peeled and sliced thinly
1/2 Cup Hazelnuts
1/3 Cup Hazelnut Oil
Salt & Pepper
Micro Greens for Garnish (i.e. basil, arugula, winter greens)
1 Green Apple, cored and grated
1/4 tsp Fresh Turmeric
1 Clove of Garlic, crushed
1 Meyer Lemon
Prepare Quinoa as directed on package. I love Tru Roots Organic Quinoa. You can find it at Costco and Target!
Heat oven to 450°
Clean and cut Romanesco ﬂorets, toss in olive oil with sprigs of rosemary and place on baking sheet.
Cut 1/4 off top of the garlic head, coat with olive oil and wrap lightly in foil.
Place both in oven.
Toss the Romanesco every 5-7 minutes until golden and crispy. You want it to be crunchy not over cooked.
Garlic may need about 45 minutes depending on how fresh it is.
Clean asparagus, cut off the bottom and slice the rest of the stalk into about 1″ slices. Warm a cast iron pan at medium to high heat, add a little olive oil and the asparagus. Sauté quickly until brown and al dente then place in a large mixing bowl. Add a little more olive oil (if needed) to cast iron pan and sauté shallots until crispy. Add to the mixing bowl. Next, add hazelnuts to your pan and heat until slightly brown, then add to the mixing bowl.
Toss in Romanesco, roasted garlic (squeeze cloves into the bowl), add the hazelnut oil, salt, and pepper to taste.
For the Garnish:
Toss the apple, turmeric, and head of garlic with the micro greens, and add a squeeze of the Meyer lemon.