From Carmen Anderson

• 3 cups cooked quinoa
• 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 cheese
• 2 pinches Himaylayan salt
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup heavy cream
• Optional toppings: basil, chili oil (see under Miscellaneous for homemade recipe), sliced avocado, feta or goat cheese

Pre-cook quinoa according to directions and drain any extra water.  Heat the quinoa and set aside.

Now, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.  Add a 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/blender.  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 pesto, salt or lemon juice a bit at a time.  Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chili oil, and some sliced  avocado or other optional toppings.

Serves 4-6