Garlic Crumb-Coated Broccoli. Um. Yum.

I honestly wasn't looking forward to this recipe, because it didn't sound that exciting. How different is it from just sauteing broccoli in a bit of olive oil or butter and garlic?

Well, I should have known better, because breadcrumbs sauteed with garlic are always something special and delicious.

To try to make this recipe a little healthier, I used extra virgin olive oil instead of butter. I also used panko breadcrumbs instead of regular ones, simply because that's what I had in the house.

I really loved the result, well, who cares about the broccoli, I loved the garlic breadcrumbs! I think that had I used regular breadcrumbs, more would have probably stuck to the broccoli. But I was ok with having a bunch of leftover crispy tasty crumbs, because I then sprinkled them on my salad, on a lemon/evoo-dressed quinoa, and ate the rest with a spoon. Um. Yum.

Quinoa salad

One day late but still really good! I made the salad with golden raisins, dried cranberries, apricots, peaches and prunes, sunflower seeds, almonds and walnuts, and parsley and basil. I dressed the green salad with a little evoo and dark cherry balsamic (to complement the fruit) and used a nonfat greek yogurt. I was really surprised how much I enjoyed this. The hardest part was waiting for it to come to room temperature.

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