Quinoa with Broccoli Pesto - 2 Guiding Stars
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Nutritional analysis per serving: Calories 405; Total Fat 33g (42% Daily Value); Saturated Fat 6g (30% DV); Trans Fat 0g; Cholesterol 12mg (3% DV); Sodium 425mg (18% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 6g (21% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 0% DV; Calcium 15% DV; Iron 10% DV; Potassium 10% DV; Vitamin C 60% DV; Manganese 45% DV; Copper 35% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/quinoa-with-broccoli-pesto/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796