Take a wild guess about who could have possibly realized that I had a mole earlier and that had been removed since my last visit? And someone who had met me the first time, but simply checked the previous records of my visit and matched it to my face as I stood there for the visitor pass. And that’s why a new photo was needed.
Well, the lady security guard at this large IT organization that I am working with on an assignment.
And after she and I exchanged super amused smiles, I loved the fact that she was so, so good at her job. Imagine being that observant and diligent when you are seeing perhaps hundreds of visitors each day!
And I think she taught me how that kind of commitment to one’s role, no matter what it is, is crucial. No role is insignificant. No job too small. That is why, even though being a healthy baker is one of the roles I have, I never lose focus of how I want to remain committed to it. One of the ways to do it is through healthy bakes that are easy meals for parents to bake, for their kids. Here is one such recipe.
Quinoa Broccoli Casserole(Gluten-free)-
1 cup quinoa , nicely rinsed ( the thin external layer tends to have a little bitterness. So when you rinse it , it does not come through in your dish. You can use barnyard millet too instead).
1/4 cup of chopped broccoli florets
1/4 cup of boiled chickpeas
1 tsp of paprika
1 tsp oregano
Salt as per preference
1 tsp of oil
1/2 cup milk
1/4 cup grated cheese
Tomatoes ( optional)
Method – Cook the quinoa in 1 1/2 cup of water. Fluffy with fork so that it is not sticky. Lightly saute the broccoli in the oil. Mix the cooked quinoa, boiled chickpeas, chopped broccoli and tomatoes in one big bowl. Add the herbs and salt to this. Mix the milk and cheese in a bowl. Pour this mix into the quinoa mix.
Spoon into an oven-proof dish and bake in a pre-heated oven for 30 minutes at 170 degrees C. Serve hot.
You can exclude cheese and milk to use a tomato based or spinach based sauce too, to make a vegan version.