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

  • I was so excited to find some Quinoa recipies. I discovered this grain here in Spain and just didn't know what to do with it. Many thanks - my taste buds are starting to quiver!

    Sally
  • To make this dish vegan, what would you recommend in place of the dairy? Or would you just omit it? Thanks.

    Luisa
  • This recipe looks absolutely incredible! I can't wait to make it! Thanks for posting a recipe involving quinoa, avocado and chili oil. This is pure genius.

    Jenny
  • This is perfect! I accidentally bought two bags of quinoa and now need to work through about 6 cups worth! Looks delicious.

    Phoo-D
  • This would be lovely for lunch. I love broccoli, and it's even one of the few green veggies my hubby will eat!

    Alta
  • Looks like a terrific recipe! If I wanted to make it a little healthier and skip out on the heavy cream, can you suggest another alternative? Thanks!

    Resh
  • Wow, the broccoli pesto is mind-blowingly delicious. Thanks for a fab recipe, I'll be making it often.

    Tracy
  • This sounds fantastic! I've been looking for new ways to enjoy broccoli (salads get boring) and quinoa. I can't wait to try this!

    Jonathan
  • It looks so delicious. Thanks for sharing

    Joerg
  • This looks great! I really like the idea of topping it with a poached egg for dinner. Looking forward to trying it!

    Sarah L
  • I don't do dairy, but this recipe sounds so freakishly good!!! I will probably try to make the pesto more like the Basil "Cream" from the Tassajara Cookbook....with a little thinned out miso.

    Cate
  • Love the recipe. I would like to offer a simple no fail quinoa recipe: 1 cup Quinoa 1.5 cup boiling water 0.5 tsp salt To a medium saucepan add the quinoa, boiling water and salt and bring to boil. Reduce heat to minimum, cover the saucepan and set a timer for 12 minutes. When the timer rings, remove from heat, don’t open to peek, set the timer for another 12 minutes. When the timer rings again, remove the lid and fluff the quinoa with a fork.

    Allon
  • omg, i was just wondering what i should do with the two huge heads of broccoli in my fridge - this looks delicious and i will be eating it for dinner tonight. heidi, have you heard of the eat-in/potlucks that are taking place on labor day across the country? they are national potlucks put on by the "time for lunch" campaign to bring attention to the need for REAL FOOD in schools. there will be a big one at the m.l.k. jr. civic center park in berkeley. anyway, this looks like a great dish to contribute :)

    Mary
  • Broccoli pesto is something to try. Thanks for sharing this great dish. It's so healthy.

    Anonymous
  • I was planning on making quinoa tonight. But didn't want to make the same old quinoa pilaf I normally make. This is perfect. Thank you!

    Heather
  • I use to make something similar with pepitas instead of almonds. I imagine that subbing those here would work. Perhaps a little tahini?

    Clayton
  • Now if it weren't for the heavy cream... what would be a good substitute? You asked for a URL with this post, so click on my name to see my Facebook cause for traffic safety. Thanks, Jeff

    Jeff
  • Hmmm... that sounds delicious. What did you think about the combo of the broccoli pesto and quinoa with roasted broccoli?

    newtoveggie
  • wow, this looks great! I was also wondering, the same as wendy above, what to do with the other half of the pesto, since you say to mix half of it in...and don't mention the other half, so is that just leftover?

    jane
  • i love quinoa i love broccoli. i think it's a no-brainer that i should make this.

    Pearl
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