Broccoli + Pesto Quinoa

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  • 3 cups quinoa cooked (approximately 1 cup uncooked)
  • 1 cup water
  • 2 cups broccoli raw, cut into florets
  • 1⁄2 tsp sea salt
  • 1⁄2 cup broccoli pesto (see Broccoli Pesto recipe)
  • 1⁄4 cup slivered almonds toasted
  • 1 cup cherry tomatoes halved
  • 1⁄4 cup basil leaves packed, chopped
  • 1 lemon zested
  • 1 tsp red pepper flakes
  • 1 avocado pitted and diced
  • Cook or reheat pre-cooked quinoa, set aside.
  • Bring 1 cup of water to a simmer in a large pot. Add the broccoli and salt, and cover. Cook for just 1-2 minutes, so it’s bright green, then transfer to strainer and run under cold water. Set aside and let drain.
  • Toss the quinoa with the broccoli pesto and the broccoli florets until well coated, then gently stir in the slivered almonds, tomatoes, basil, lemon zest and red pepper flakes.
  • Taste and adjust if needed. You may want to add in more pesto, red pepper or salt. Place in a serving bowl or platter and top with the sliced avocado. Enjoy!
Make ahead tip: Make the quinoa and Broccoli Pesto in advance to throw together in a snap! The cooked dish will keep well covered in the fridge for 4-5 days.