1. Broccoli stuffed crepe
You will need:
2 whole-wheat crepes (ready made)
1 cup broccoli (washed and chopped)
½ cup onion (finely chopped)
½ cup cream cheese
2/3 cup cheddar cheese (grated)
1 tbsp Dijon mustard
1 tbsp unsalted butter
1 tsp herbs mix
¼ tsp red chili flakes
Salt and black pepper powder, to taste
How to:
Heat butter in a saucepan and saute onions on medium heat until they turn golden brown.
Add chopped broccoli, salt, and pepper powder and cook until the broccoli gets soft. Turn off the heat.
Stir in the Dijon mustard, herbs mix, chili flakes, and cheddar cheese into the broccoli and onion mixture.
Place both the crepes on a flat surface and spread a tablespoon of the broccoli mixture on each.
Roll the crepes into a cylinder and place them seam side down on a baking dish. Bake them for five to seven minutes at 350°F (176°C) or until the cheese completely melts.
Take out the crepe from the oven and put them onto a plate. Serve with yogurt dip or homemade hummus.
2. Broccoli quinoa pilaf
You will need:
1 cup quinoa (cooked)
1 cup broccoli florets (chopped)
½ cup corn (boiled)
¼ cup onion (finely chopped)
¼ cup sun-dried tomatoes (julienned)
2 garlic cloves (minced)
2 tbsp parmesan cheese (grated)
1 tsp fresh parsley (chopped)
½ tsp dried oregano
1 tbsp olive oil
How to:
Heat oil in a saucepan over medium heat and sauté onion and garlic for about two minutes, until the onions turn light brown.
Add quinoa, sun-dried tomatoes, corn, broccoli, oregano, salt, and cook for seven to eight minutes while stirring occasionally.
Once the broccoli turns tender, turn off the heat, and sprinkle cheese and parsley over the quinoa and broccoli mix. Give the mix a toss, and the pilaf is ready.
Transfer it into a bowl and serve with fresh lemonade or a cup of hot milk.
You can add shredded chicken, scrambled egg, or crumbled tofu to enhance the recipe’s nutritional value and taste.
