A few months ago I decided to integrate Meatless Mondays into our weekly menu plan in the name of health and diversity.  The problem is, I have relied heavily on pasta which is not the healthiest option nor is it diverse.  This week I branched out and made veggies the star.  I love that it comes together in less than half an hour and that it’s delicious served at any temperature, making it perfect for packed lunches and picnics.  (And if you aren’t going meatless, this dish is an excellent accompaniment to teriyaki salmon or chicken.) Quinoa is a complete protein which makes it a great meat replacement, and it’s packed with fiber that will keep you full.  Red bell peppers add a dose of sweetness to the dish, balancing out the kale which becomes crispy, smoky and slightly charred under the broiler.  Broccolini, the other main component, is one of my favorite vegetables.  It’s available in most grocery stores but if you can’t find it, regular broccoli works well too. Crispy Kale and Quinoa with Roasted Broccolini and Red Peppers

serves 4 as a main course

• 1 cup uncooked quinoa
• 4 cloves garlic, 2 minced and 2 sliced thin
• 2 lemons, one zested and juiced, one cut in half and reserved
• 1/4 cup olive oil + more for drizzling
• kosher salt
• freshly ground pepper
• pinch red pepper flakes
• 1/2 teaspoon Eden Shake Sesame and Sea Vegetable Seasoning (available in the Asian section of your grocery store.  You can sub other sea seasonings and mix with black and/or white sesame seeds or use plain sesame seeds if you can’t find it) + more for sprinkling 
• 2 bunches broccolini (about 1 pound), each stalk sliced in half lengthwise or two heads broccoli, broken into very small florets
• 2 bunches kale of any variety (about 12 oz), large ribs removed and leaves torn into two inch pieces
• 2 red bell peppers, sliced thin
• toasted sesame oil

1. Place quinoa in a fine mesh sieve and rinse well.  (Don’t skip this step or your quinoa will taste soapy and bitter).  Cook according to package instructions.
2. While quinoa is cooking, whisk together the 2 minced garlic cloves, lemon zest, lemon juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 1/2 teaspoon Eden Shake, and a pinch of red pepper flakes.
3. When quinoa is done cooking, stir the mixture from step 2 into the still warm quinoa and set aside.
4. Preheat broiler to high. Spread the broccolini, red bell peppers, kale and the 2 sliced garlic cloves between two baking sheets.  Drizzle with olive oil (about 2 tablespoons per sheet) and season with salt and pepper.  Toss to coat.
5. Broil each sheet for 4 to 5 minutes, stirring well half way through.  If both trays do not fit on top rack, rotate trays from top to bottom half way through.
6. Remove from oven and squeeze reserved lemon halves over the roasted veggies.
7. Divide quinoa mixture and roasted veggies between four plates.  Drizzle each lightly with toasted sesame oil and sprinkle on a bit more Eden Shake and red pepper flakes.
8. If making ahead, drizzle the veggies lightly with toasted sesame oil (a little bit goes a long way) when they come out of the oven and toss to coat.

inspired by a recipe from Sarah Copeland’s cookbook Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, discovered on the Sunday Suppers site