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.
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.
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.
You can use a food processor, blender, or hand blender to make the pesto.
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 or these quinoa patties. Enjoy!
More Quinoa Recipes
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Double Broccoli Quinoa
- 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
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 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.
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.
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.
Serves 4 - 6.
**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.