Double Broccoli Quinoa

Because my list of recipes-to-try grows faster than I can cook (I’m looking at you, Pinterest), and because Dave cooks for us too, there aren’t many recipes that I make more than once a year.  My curiosity keeps me moving.  The recipes that pull me back to them with more regularity tend to be simple, like the slow-roasted grape tomatoes, long-lasting, like the lemon granola, or so fiercely delicious that my memory of them is more exciting than even the potential of some new unknown.  This double broccoli quinoa recipe is one of the latter, and it has the extra bonus of being packed with healthy ingredients.  Broccoli, almonds, garlic, lemon & quinoa?  You’re welcome, body.

So: it’s healthy and delicious.  It can be a main or a side, and don’t let me forget to mention how great it packages into tupperware for lunches.  It’s also easily made new by different toppings – my favourites are goat cheese & avocado, but I’m open to additional possibilities.  Heidi Swanson, who writes 101 Cookbooks, adds poached eggs & chili oil.  A word of warning: don’t serve this when you have an epic dessert lined up.  You will be too full.

Double Broccoli Quinoa

slightly adapted from 101 Cookbooks

Ingredients

3 cups cooked quinoa
5 cup raw broccoli, chopped into bite-sized pieces
3 garlic cloves
2/3 cup almonds, toasted & chopped
1/3 cup Parmesan cheese, grated
2 pinches of salt
2 tbsp lemon juice
1/4 cup olive oil
1/4 cup milk or soymilk
optional garnishes: sliced avocado, crumbled goat cheese

——————————————————————————

1.  Cook broccoli: Pour 1 cup of water into a large pot and bring it to a boil.  Add a pinch of salt & the broccoli; cover pot and reduce heat to a simmer, cooking broccoli for 2 minutes.  Remove from heat, strain with a colander, and rinse under cold water.  Set aside.

2.  Make broccoli pesto: Place 2 cups of broccoli in a blender with the garlic, 1/2 cup of the almonds, the Parmesan, 2 pinches of salt and the lemon juice.  Pour olive oil and milk over top, blending until smooth.

3.  Assemble: In a large bowl or serving dish, combine quinoa with remaining broccoli and half of the broccoli pesto.  Sprinkle with remaining almonds, sliced avocado & crumbled goat cheese, and add additional broccoli pesto as desired.

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