Broccoli Quinoa

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From: 101 Cookbooks • Print this Recipe

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Ingredients:

• 3 cups cooked quinoa
• 5 cups raw broccoli, cut into small florets and stems
• 3 medium garlic cloves
• ½ cup sliced or slivered almonds, toasted
• ⅓ cup freshly grated Parmesan
• 2 big pinches salt
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil
• ¼ cup coconut milk, heavy cream, or cashew cream
• Optional toppings: slivered basil, sliced avocado, crumbled feta or goat cheese, more slivered almonds

Directions:

1. Heat the quinoa and set aside.
2. Now barely cook the broccoli by pouring ¾ cup water into a large pot and bringing it to a simmer.
3. Add a big pinch of salt and stir in the broccoli.
4. Cover and cook for a minute, just long enough to take the raw edge off.
5. Transfer the broccoli to a strainer. Set aside.
6. To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
7. Just before serving, toss the quinoa and remaining broccoli florets with about ½ of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Top with toppings and serve!