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

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Source: vegetariantimes
Double Broccoli Quinoa



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