Broccoli, Quinoa & Broccoli Pesto

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I found this recipe for using broccoli on the Blue Moon Community Farm website.  Kristen, who is the farmer, has a lot of good recipes for using produce.  This dish is so healthy I feel better just thinking about it.  It also tastes good!

In case you are not familiar with quinoa.  Quinoa has been called a superfood.  Protein content is very high for a cereal/grain product. Quinoa's protein content per 100 calories is higher than brown rice, potatoes, barley and millet. Nutritional evaluations of quinoa indicate that it is a source of complete protein. Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. A nice plus is that is also very mild in flavor and mixes with other ingredients well.


  • 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 heavy cream or 1/2 & 1/2
  • Optional toppings: slivered basil, sliced avocado, crumbled feta or goat cheese

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    Directions
    1. Heat the quinoa and set aside.
    2. Steam the broccoli lightly. Transfer the broccoli to a strainer. 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 and some sliced avocado or any of the other optional toppings.
    *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. 

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