Recipe

Double Broccoli Quinoa Recipe

	Midgelet / All my dishes 3 months ago 101 cookbooks for this lovely quinoa and brocolli recipe with cheese, garlic, and almonds etc! Prep:20m Cook:40m Servings:4	Midgelet
	vegetables brocolli quinoa cheese almonds

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Ingredients

3 cups cooked quinoa ( see instructions below )

5 cups raw broccoli, cut into small florets and stems

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 heavy cream

Optional toppings: slivered basil, fire oil (optional)**, see below , sliced avocado

crumbled feta or goat cheese

Directions

Heat the quinoa and set aside see more below !

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.

Add a big pinch of salt and stir in the broccoli.

Cover and cook for a minute, just long enough to take the raw edge off.

Transfer the broccoli to a strainer and run under cold water until it stops cooking.

Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor.

Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.

Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice.

Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer.

In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling.

Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes.

Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite.

Drain any extra water and set aside.

**To make the red chile oil:

You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes.

If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned.

Turn off the heat and stir in the crushed red pepper flakes.

Set aside and let cool, then store in refrigerator.

Bring to room temp again before using.

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Comments

chacha 3 months ago said:
We love Quinoa in my family and this recipe looks absolutely delicious. I'm so glad you mentioned the rinsing step. I find if Quinoa isn't thoroughly rinsed, it has a very strong earthy flavor. HIGH 5+++ for this excellent and nutritious recipe.

momo_55grandma 3 months ago said:
Great scrumptious recipe thanks bunches

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