Double Broccoli Quinoa

3 c cooked Quinoa
5 cups raw broccoli, cut into small florets and stem pieces
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup coconut milk, heavy cream, or cashew cream
Optional toppings: slivered basil, chili oil, sliced avocado, crumbled feta or goat cheese

Prepare the Quinoa according to package directions and set aside.

Bring 3/4 cup of water to a simmer and add a big pinch of salt and stir in the broccoli. Cover and cook for a minute or so, just long enough to take the raw edge off.  Remove the broccoli with a slotted spoon into an ice bath to stop the cooking.  Set aside.

Prepare pesto: in the bowl of a food processor puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice.  Drizzle in the olive oil and cream and pulse until smooth.

When ready to serve, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.  Add more pesto as needed.  Season to taste with a little more salt, and a drizzle of fresh lemon juice.  Spoon onto a serving platter, and top with the remaining almonds, a drizzle of the chili oil, and some sliced avocado, feta or goat cheese.  Serve remaining pesto on the side.  Can be served hot or at room temperature.

Adapted by Jenn Borealo from 101Cookbooks.com

 

 

 

Share to Print