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03.31.16

CK + Wendy Williams: Clean Eating Recipes

Lifestyle + Home > Be Fabulous!

Watch my girl Wendy and I get our Broccoli Rabe on and learn how to eat clean + green with us!

Featuring my Sun-dried Tomato Pizza with Broccoli Rabe pesto + Broccoli Rabe Quinoa Salad! xx ck

By: Candice Kumai

To make the Sun-dried Tomato & Broccoli Rabe Quinoa Salad

Serves 4

Ingredients:

3 tablespoons extra-virgin olive oil

1⁄2 yellow onion, finely chopped

3 garlic cloves, finely minced

1 bunch broccoli rabe (aka rapini) chopped into 11⁄2-inch pieces on the diagonal

1 cup sun-dried tomatoes, packed in oil, thinly sliced

two 6-ounce packages savory baked firm organic tofu (firm or extra-firm), cut into 3⁄4-inch cubes (optional)

1 teaspoon crushed red chili flakes, more or less to your desired preference

1 cup cooked quinoa

1 tablespoon reduced-sodium tamari soy sauce

2 teaspoons fresh lemon juice

Directions:

In a large sauté pan, warm 2 tablespoons of the extra-virgin olive oil over medium heat. Add the onion and garlic and cook over medium-low heat just until fragrant, about 5 minutes. Add the broccoli rabe, increase the heat to medium, and cook for about 2 minutes.

Add the sun-dried tomatoes and tofu (if using) to the pan and cook for 2 minutes more. Add the chili flakes and the cooked quinoa and toss to coat. Cook for another 3 minutes to warm all through.

Remove the pan from heat and stir in the remaining 1 tablespoon extra-virgin olive oil, soy sauce, and lemon juice. Serve hot alongside some grilled salmon or add more tofu to make it a full meal. Absolutely and totally delish!

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