Broccoli, Avocado, Chickpea and Feta Salad

We've been getting broccoli in our CSA box about every other week now that it's in season, which is continuing to challenge me to find new things to do with it. I threw together this dish last week when I was in the mood for a healthy dinner but still wanted something satisfying. The combination of broccoli, avocado, chickpeas, feta, and a topping of sunflower seeds makes this dish well balanced with vegetables, protein, and healthy fats. I ate this as a warm dish for dinner, but it was also great at room temperature when I brought it to work the next day for lunch.

Broccoli, Avocado, Chickpea and Feta Salad
Active Time: 15 minutes
Total Time: 15 minutes

Serves 2 (as a main dish)

2 medium heads broccoli, long stems cut off (reserve for another use like a stir fry), and florets chopped into medium-sized pieces
1 15 oz. can chickpeas, rinsed and drained
1 avocado, chopped
1/2 c. feta cheese, crumbled
Juice of 1/2 lemon
Extra virgin olive oil
Toasted salted sunflower seeds, for topping
Kosher salt
Black pepper

Heat a medium pot of water to a boil. Meanwhile, prepare the broccoli, avocado, and chickpeas. Add the broccoli to the pot and boil for approximately 2 minutes. Drain and transfer to a medium-sized bowl. Add the chickpeas, feta, avocado, lemon juice, and 1 T. olive oil. Season with a pinch of salt (you don't need as much given the saltiness of the feta) and some freshly ground black pepper. Stir to combine, then transfer to plates or low bowls. Top with a generous sprinkling of sunflower seeds, and serve. Note: if storing for later, wait to top with the sunflower seeds until you serve it as they can get a little soggy.

Quinoa with Asparagus, Mushrooms, and Poached Eggs

Asparagus is one of the things for me that marks the arrival of spring - its true season is relatively short, so take advantage of this time when it's at the peak of its freshness (and much cheaper). I love asparagus with eggs, and wanted to create more of a main dish out by adding sauteed mushrooms and putting the whole thing over quinoa. I made this for dinner, but certainly it would also work well for a lunch or brunch. We also ended up adding an additional poached egg each, so feel free to cook up either 1 or 2 eggs per person depending on your preference (or how hungry you are). Welcome spring!

Quinoa with Asparagus, Mushrooms, and Poached Eggs
Serves 2

Active Time: 25 minutes
Total Time: 25 minutes

1 c. quinoa
1 bunch asparagus, woody ends snapped off and cut into about 1-2'' pieces
1/2 lb. cremini mushrooms, sliced
2-4 eggs
Kosher salt
Black pepper
Extra virgin olive oil
1 T. freshly chopped chives for garnish

Rinse the quinoa and put it in a small saucepan along with 2 c. water and cover. Bring to a boil, then reduce heat to low and simmer 15-20 minutes. Meanwhile, prep the asparagus and mushrooms and heat another pot with water until nearly boiling (not a full boil). In a large skillet, heat 1 T. olive oil over medium high heat. Add the mushrooms and saute for about 5 minutes, stirring occassionally. Add a pinch of salt and pepper, remove from the pan, and set aside. Add 1/2 T. olive oil to the skillet and saute the asparagus over medium high heat for about 1-2 minutes, add a pinch of salt and pepper, and set aside. Crack the eggs into ramekins or teacups, then gently add the eggs from the ramekins into the pot of near-boiling water. Let cook for about 2-3 minutes, during which time add 2 t. olive oil and a pinch of salt to the quinoa, then divide into plates or low bowls and top with the asparagus and then the mushrooms. Remove the eggs with a slotted spoon and add to the top of each dish. Break the yolk while it's still runny with a fork, then season with another pinch of salt and pepper, garnish with the chives, and serve.