Double Broccoli Quinoa

Adapted from 101cookbooks.com

Make your own broccoli-based pesto and toss with quinoa for this tasty side dish.

Prep Time

15 minutes

Cook Time

30 minutes

Yield

6 Servings

Ingredients

1 1⁄2 cups quinoa
3 cups water
5 cups broccoli
3 cloves garlic
2⁄3 cup almonds
1⁄3 cup cheese, parmesan
  salt
2 tablespoons lemon juice
1⁄4 cup olive oil
1⁄4 cup heavy cream

Instructions

Cook the quinoa by bringing the water to a boil and adding the quinoa. Simmer for 15 minutes. Remove from heat.

Steam the broccoli, cooking 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.

Puree 2 cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, parmesan, salt, and lemon juice in a food processor to make a broccoli pesto. 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 add more pesto or salt if desired.