What a week. Although I have been home for a few days now, I still feel tucked away in the mountains, not quite ready to emerge from the glow of a new beginning. Seeing students and family have helped me settle a little, yet something is different. I feel different.

Despite that, something that remains true to who I am is my love to create meals. I adore communing with the veggies and herbs, making a yummy dish altogether. Recipes are a nice structure, a starting point. From there, anything is possible.

So naturally Matt and I cooked a few nights together on our honeymoon. (: As I stirred couscous and he (my husband!) cut some broccoli, I noticed the ease of enjoying this gift together. It is a blast for me to cook on my own, but with the love of my life? And then to be doing it on our honeymoon, making one of my favorite meals? Abundance. 💕

This recipe is adapted from 5-Ingredient Vegan by Nava Atlas' Cheesy Broccoli and Tomato Skillet recipe. I love this cookbook; it has a variety of recipes using many simple ingredients. There is so much room to play around! You can substitute, switch, add in...let your intuition guide you. Get to know your ingredients, how they smell or taste on their own. I don't think that I have made this recipe the same twice, because of all the space. And even if you aren't feeling like adding or changing things, it is still freaking amazing.

Going forward, I will definitely be making it that way again. What a way to relive our Tuesday night in a quaint cabin on Bear Mountain.

Cheesy Quinoa and Broccoli Skillet

• 1 1/2 cups quinoa, rinsed in a fine sieve*
• 1 tablespoon olive oil
• 1 large onion, chopped (I like to use a couple of shallots instead)
• 2 medium or 1 large broccoli crown, cut into bite-size pieces
• 2 medium tomatoes, diced (I usually just do 1, as Matt and I prefer less tomato)
• 1 1/2 cups shredded cheddar cheese (or really any cheese; I love shredding fresh Gouda for this meal)
• Salt and freshly ground pepper, to taste

*I often like to cook couscous instead. If you are bringing in couscous, I highly recommend toasting first. Heat 1 to 2 tablespoons of olive oil in a skillet, then add the couscous and toast until lightly brown.

1. If using quinoa, combine with 3 cups of water in a large saucepan. Bring to a slow boil, then turn down the heat, cover, and simmer until the water is absorbed (about 15 minutes). You can always add another 1/2 cup of water and cook until it is absorbed, if need be.
2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté until golden.
3. Add the broccoli and about 1/4 cup of water. Cover and steam until the broccoli is just beyond tender-crisp and still bright green. This is usually around 5 to 7 minutes.
4. Once your grain is done, add it to the broccoli, along with tomatoes and cheese and any herbs or spices you'd like. I love adding Za'atar seasoning. Cook the mixture, stirring often, for 5 to 7 minutes longer or until the cheese is melted. Enjoy immediately, preferably with a loved one. (: