Mix up your next batch of pesto with a boost of broccoli add it to a warm quinoa salad for a simple, satisfying vegetarian dinner option.
Ingredients
- 1 cup quinoa, cooked
- 3 cups broccoli florets
- 8 cloves garlic, peeled
- 1/3 cup olive oil
- 1/4 teaspoon sea salt
- 1 ripe avocado, pit removed
- 2 tablespoons pine nuts
- 2 ounce parmesan cheese, cut into small chunks
- fresh lemon juice (optional)
Directions
- Preheat the oven to 425 degrees. Toss the broccoli and garlic cloves with 1 tablespoon of the olive oil and sea salt. Roast for 15-20 minutes, until both broccoli and garlic are beginning to brown. Stir part to prevent burning.
- Set 1/2 cup of the roasted broccoli pieces aside. Add the remaining roasted broccoli, roasted garlic, avocado, parmesan cheese, and remaining oil to a blender, and blend until a smooth puree is formed. Stir in a squeeze of lemon juice.
- Mix half a cup of the broccoli pesto and the reserved broccoli florets into the cooked quinoa. Save any leftover pesto in the fridge for another use.
- Toast the pine nuts over dry heat and use as garnish for quinoa. Add the butter to the same frying pan and let it melt.
Nutrition Facts
4 servings per container
Serving Size 192 g
| Amount per serving | ||
|---|---|---|
| Calories | 405 | |
| % Daily Value* | ||
| Total Fat 33g | 42% | |
| Saturated Fat 6g | 30% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 5g | ||
| Monounsaturated Fat 20g | ||
| Cholesterol 12mg | 3% | |
| Sodium 425mg | 18% | |
| Total Carbohydrate 21g | 8% | |
| Dietary Fiber 6g | 21% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 13g | ||
| Protein 10g | ||
| Vitamin D 0.1mcg | 0% | |
| Calcium 172.2mg | 15% | |
| Iron 1.9mg | 10% | |
| Potassium 570mg | 10% | |
| Vitamin A 120.9mcg | 15% | |
| Vitamin C 56.6mg | 60% | |
| Vitamin E 4.6mg | 35% | |
| Vitamin K 23.9mcg | 20% | |
| Thiamin 0.2mg | 8% | |
| Riboflavin 0.3mg | 15% | |
| Niacin 3.5mg | 20% | |
| Vitamin B6 0.4mg | 25% | |
| Folate 100.4mcg | 25% | |
| Vitamin B12 0.2mcg | 8% | |
| Biotin 2.3mcg | 6% | |
| Chloride 262.7mg | 10% | |
| Pantothenate 1.1mg | 20% | |
| Phosphorus 253.9mg | 20% | |
| Iodine 1mcg | 0% | |
| Magnesium 74.4mg | 20% | |
| Zinc 2mg | 20% | |
| Selenium 8.9mcg | 15% | |
| Copper 0.3mg | 35% | |
| Manganese 1mg | 45% | |
| Chromium 0mcg | 0% | |
| Molybdenum 4.6mcg | 10% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Broccoli, Avocado, Quinoa, Olive Oil, Parmesan Cheese (milk, Cultures, Salt, Enzymes), Garlic, Pine Nuts, Salt.
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