Double Broccoli Quinoa Recipe

How to make it

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• 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.