Cumin and Coriander Roasted Broccoli with Lentils, Quinoa, and Castelvetrano Olives

Roasted Broccoli Lentil Quinoa Salad 2.jpg

There’s nothing I love more than coming home on a busy weeknight and having dinner already sorted.

By prepping a few key ingredients over the weekend, all I have to do is preheat the oven or bring a pan to heat with some olive oil and dinner will be ready in less than 20 minutes.

Quinoa, lentils, and chopped fresh veggies are my weekly musts — letting me get creative with spices and seasonings each night without having to actually do much cooking.

Like this Middle Eastern inspired broccoli bowl. I had the lentils and quinoa already cooked, and the broccoli chopped. Which meant all I literally had to do was roast the broccoli (on parchment paper — no clean-up!) then toss together with the rest of the ingredients.

If you’re new to using whole spices, don’t be intimidated — this recipe is a great way to introduce them into your cooking routine as you don’t have to worry about grinding. When roasted with the broccoli their flavors are enhanced and the little seeds become toasted and crunchy — adding the best flavor and texture to this bowl.

Cumin and Coriander Roasted Broccoli with Lentils, Quinoa, and Castelvetrano Olives

Serves 3-4

For the broccoli:
4 cups broccoli florets, cut into 1-inch pieces
1 Tbs. extra virgin olive oil
1 tsp. coriander seeds (or 1/2 tsp. ground)
1 tsp. cumin seeds (or 1/2 tsp. ground)
Fine sea salt and black pepper, to taste

Preheat oven to 400 degrees and line a sheet pan with parchment paper. Toss broccoli florets with olive oi, coriander + cumin seeds, and a good pinch of both sea salt and black pepper. Roast for 12-15 minutes until broccoli is starting to char, but still bright green.

Pulling it together:
1 cup cooked french lentils
1 cup cooked quinoa 
12 Castelvetrano olives, pitted and roughly chopped
small handful chopped fresh parsley
even smaller handful. chopped fresh mint
juice from 1 lemon, to taste
1-2 Tbs. extra virgin olive oil (for drizzling)
Flakey sea salt, to taste
Aleppo or cayenne, to taste 

While broccoli roasts, combine above ingredients in a mixing bowl. Add in roasted broccoli while still warm and toss well. Taste and adjust seasoning to your liking.

Serve immediately and store any leftovers in the fridge for lunch the next day.