Ingredient: medium garlic cloves

  • Broccoli Quinoa

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    Broccoli Quinoa
    From Carmen Anderson
    1. Pre-cook quinoa according to directions and drain any extra water.
    2. Heat the quinoa and set aside.
    3. Now, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.
    4. Add a pinch of salt and stir in the broccoli.
    5. Cover and cook for a minute, just long enough to take the raw edge off.
    6. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
    7. Set aside.
    8. 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.
    9. Drizzle in the olive oil and cream and pulse until smooth.
    10. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.
    11. Taste and adjust if needed.
    12. You might want to add more of the pesto, salt or lemon juice a bit at a time.
    13. 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.