[RECIPE] Roasted Tenderstem® with Creamy Herbed Quinoa

We’re tossing out the boring and cold salad staple and upgrading to a rich, velvety bowl of Roasted Tenderstem® with Creamy Herbed Quinoa with this recipe.

It’s a quick weeknight meal that elevates your grain game and tastes like it came straight out of a boutique bistro!

Ingredients

• 1 packet Tenderstem broccoli
• 15g butter
• Salt and black pepper, to taste
• 2 cups quinoa, cooked
• 3 cups water or chicken stock (for cooking)
• 100g butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• ½ cup red and green peppers, diced
• 1 cup fresh cream
• 2 tbsp fresh parsley, chopped
• 1 tsp thyme (fresh or dried)
• 2 tbsp coconut milk powder, for thickening
• Salt and black pepper, to taste
• Salsa, for serving (optional)

Tenderstem broccoli (a hybrid of Chinese kale and standard broccoli) is completely edible from floret to stem with no waste. It can be steamed, boiled, or microwaved in 3–4 minutes, pan-fried for 5 minutes, or roasted/air-fried at 180°C to 200°C for 6–15 minutes.

Instructions

1. Rinse the quinoa, place it in a large pot, cover with water, and bring to a boil. Cook until soft. Drain excess water.
2. In a separate pan, heat the butter and sauté the onions, peppers, and garlic until soft and fragrant.
3. Add the sautéed vegetables, thyme, and parsley to the pot of quinoa.
4. Pour in the fresh cream and stir in the coconut milk powder and stir well to combine.
5. Simmer on low heat for 10–15 minutes, stirring occasionally, until the mixture is thick and creamy.
6. Season to taste and keep warm.
7. Heat the butter in a pan over medium-high heat, and season the Tenderstem® broccoli with salt and pepper. Add the Tenderstem® broccoli to the pan, and stir-fry until just tender (4-6 minutes).
8. Serve quinoa, topped with Tenderstem® broccoli and a dollop of salsa (if using).