Asian-Style Grain Bowl with Charred Broccoli and Sesame Ginger Sauce

subheading: For the Bowl:

Sea salt

½ cup quinoa, rinsed

½ cup millet, rinsed

1 large head of broccoli, cut into florets

1 to 2 tablespoons extra virgin olive oil

½ teaspoon smoked paprika

Freshly ground black pepper to taste

½ bunch curly kale, stemmed and roughly chopped

2 cups thawed shelled organic edamame

¼ head purple cabbage, finely shredded (about 2 cups) (See Note)

Toasted sesame seeds, for serving

subheading: For the Sesame Ginger Sauce:

1 large garlic clove, minced

1-inch knob of fresh ginger, peeled and minced (about 1 tablespoon)

3 tablespoons canola or other neutral-tasting oil

2 tablespoons seasoned rice vinegar

2 tablespoons soy sauce or tamari

1 tablespoon natural peanut butter

1 tablespoon pure maple syrup or honey

2 teaspoons toasted sesame oil

Directions at thenewbaguette.com

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