Double Broccoli Quinoa

Double Broccoli Quinoa

This double broccoli quinoa bowl is a favorite of mine. And it's quite simple. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Tossed with some quinoa, sliced avocado, and a drizzle of feisty chile pepper oil, it makes a nice, nutrient-packed meal to kick off the new year.
Double Broccoli Quinoa Recipe

Variations

Here's the thing, if you don't have quinoa, don't get deterred. You can certainly swap in a pasta or any number of other foundation ingredients. Farro would be nice, millet might work. Or, you could go with barley, pearled barley, orzo, or your favorite brown rice. If you're in the mood for something a bit more substantial, you can serve this over an omelette or frittata. Other times I might have it with a poached egg on top. Or I toss in some baked tofu, or pan-fried tempeh. Legit - it's hard to screw up. Any leftover broccoli pesto is A+ on your snappiest, crunchiest crackers.
Double Broccoli Quinoa Recipe
I should mention that I do like this served with a bit of feta crumbled on top. I wrote that into the recipe as (optional), but if you've got some feta on hand (or goat cheese), and you're not vegan, go for it. 
Double Broccoli Quinoa Recipe
You can use a food processor, blender, or hand blender to make the pesto.
Double Broccoli Quinoa Recipe

Leftovers!

For easy left-overs I make extra quantities of each of the main components, and use them throughout the week - the broccoli pesto, chile oil, quinoa (you can freeze it if you don't use it). This broccoli pesto is also great as a slather on your favorite veggie burger

Enjoy! And I hope you like this as much as I do. xx, -h

 

Double Broccoli Quinoa

4.55 from 22 votes

Ingredients
  • 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
  • 2 big pinches salt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 cup coconut milk, heavy cream, or cashew cream
  • Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
  • crumbled feta or goat cheese
Instructions
  1. Heat the quinoa and set aside.
  2. 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.
  3. 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.

  4. 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 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.

Notes

Serves 4 - 6.

*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.

Serves
4
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

HOORAY! I was just thinking that I needed a new Quinoa recipe. One that was above and beyond pilaf...I can't wait to try this!

I love pestos from non-typical items. This looks good. I made a beet leaf pesto a few months ago. It's so pretty, tho' not as pretty as yours... HS: Love this ideas Maggie.

damn, this looks good! You have completely inspired me to go out and find broccoli right this minute. Penny, I loved seeing your sneak peek on design*sponge the other day!

I absolutely love pesto, but am definitely looking for a twist on the old favorite--I've eaten it almost every day this summer! I can't wait to try this.

I had never even considered brocolli pesto...what a genius idea! Especially since I have a hunch that my CSA box will become full of the stuff quite soon. I love that I can always come to your site for recipes that I want to make and feel virtuous about eating as well.

Anonymous

pesto with broccoli is such an interesting idea! and the dish looks very appetising. I am going to definitely give it a try. Siri

We adore broccoli in our house...I wish it grew more plentifully in our area so we could buy it locally. But I usually cave and get it at least once a week just because it's so good. Question: would you recommend anything to sub out the heavy cream since I don't usually keep it on hand? Would 1/2 and 1/2 work, or would it turn out too thin? Lovely recipe, thanks for the inspiration! HS: Hi Katie, I think this would be fine with that substitution (I think milk would be too thin though, and just odd) - alternately, you could do an entirely dairy-free version of the pesto if you like.

Broccoli pesto! Brilliant! My boyfriend doesn't mind the flavor of broccoli, but hates the texture of the florettes. Broccoli pesto sounds like a great way to sneak some into a meal (though of course I'd save this specific dish for myself).

Kirsten

I love this idea, even though broccoli is rarely on the menu these days - it doesn't grow well enough in my garden. (We grow Tuscan kale instead.) I always found that whenever I made a broccoli dish, there was never enough broccoli for my taste. Didn't matter if it was broccoli rabe with orrecchiete, or broccoli risotto. There was always too much of the "other" ingredient compared to the broccoli, for my taste. So double broccoli sounds wonderful to me.

This would be a great one to make and keep in the fridge for a few days as a quick and easy fulfilling meal or side dish. I make a variation of this (no parma) all the time and I like to sub in green beans with my quinoa too for a little change.

Usually I don't eat quinoa, but this looks so good I got to try.

I love the idea of 1/2 as sauce 1/2 as whole! I'm walking over to the Farmers Market in a half hour...lets see if they have some broccoli! Thanks, Sarah

okay this looks so good !!!! I will be making this later on in the wk. Thanks,yum! amy

Holy crap, that sounds awesome. That's literally what I said when I saw this....I am a HUGE broccoli lover. Me + Broccoli =

Right - that's supper tonight! I have some broccoli that wants used, and this will make a lovely change from my usual broccoli pasta bake! Pine nuts instead of almonds, though, as that's what I have....

Mrs Redboots

Gorgeous! I love a high-protein vegetarian meal, and the sliced avocados in the photo are making me drool.

green bean and *hazelnut*, even. oops

Hello Heidi, Broccoli pesto sounds ingenious - and the whole thing looks god so delicious! Another must-try, definitely. On another note, the other day I made your green bean and green bean salad and red (sun-dried tomato) pesto for a picnic with my non-meat-eating sister. We enjoyed the both, but the pesto was an absolute stunner. Sun-dried tomatoes never tasted so good! Thanks as always for great recipes.

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