• Broccoli Quinoa


    Broccoli Quinoa

    From Carmen Anderson
    Course Side Dish
    Recipe Category All Recipes, Fruits & Vegetables, Sides
    Author Christine Andrew


    • 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.