This simple yet flavourful dish is a great fall-warmer, and uses ingredients you quite likely have on hand already. Topped with a crunchy Thai-inspired Penang spice (a savoury blend of peanuts, sesame seeds, nori seaweed flakes and ginger) and fresh mint leaves, this would be a great make-ahead lunch, too.
- 1 broccoli head, cut into florets
- 2 white onions, sliced into rounds
- 2 tbsp sesame oil
- 3 tbsp rice wine vinegar
- 2 tbsp gochujang paste
- 2 tsp brown sugar
- 2 tsp ginger, grated
- 1/2 tsp garlic powder
- 1 tsp fish sauce
- salt and pepper, to taste
- 1 cup quinoa or rice
- fresh mint, to serve
- 1/8 Penang spice (we used this one from Hatchery)
- lime wedges, to serve
- Heat oven to 400F.
- Wash and cut broccoli into small-sized florets.
- Prepare quinoa or rice according to package directions.
- In a large bowl, combine sesame oil, rice wine vinegar, gochujung paste, brown sugar, ginger, garlic powder, fish sauce, salt and pepper.
- Add broccoli and onion, and toss to coat. Place on a parchment-lined baking sheet, and bake uncovered for 25-30 minutes. Switch to broil (500F), and cook another 6-7 minutes, until charred, but not completely burned. (Be careful not to overcook!)
- Spoon quinoa into bowls, and top with charred broccoli and onions. Finish with fresh mint, lime wedges and Penang spice.