Double Trouble Broccoli, Almond, Tomato Bowl
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Cook time:
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Serves: 4 servings
Tomatoes two ways, almonds two ways, broccoli two ways, and two types of grain. Double the fun in this grain and veggie bowl.
Ingredients
1/2 cup dry quinoa, prepared according to packaging
1/2 cup dry Israeli couscous, prepared according to packaging
2 medium heads of broccoli, chopped into florets
1 pint of cherry tomatoes, quartered or halved
1/4 sun-dried tomatoes (not packed in oil)
3 cloves of garlic, peeled
2/3 cup slivered almonds, toasted
1/4 cup extra virgin olive oil
1/4 cup Greek yogurt (optional)
1/3 cup parmesan cheese, freshly grated (+ additional for topping)
Juice of 1 lemon
Coarse salt and fresh ground black pepper
Instructions
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I just wanted to let you know that Parmesan cheese is not vegetarian because in order for it to be called Parmesan it is made with a method involving enzymes from the stomachs of calves.
That’s not true–that labeling rule only applies in EU countries. In the US, Parmesan cheese made without animal rennet is easily available. I usually buy Whole Foods 365 or Organic Valley brands.
I didn’t know about the US rules, I was just concerned that readers unaware of the traditional rennet content in Parmesan would want to be informed. I’m relieved that you’re using a different kind!