Tuesday, April 3, 2012

Broccoli Pesto with Quinoa

This is a delicious dish I found on Food, Fitness, Fresh Air, and I'm really glad I found it!  It's delicious, savoury, and a perfect pesto-quinoa mix.  The original recipe suggests mixing the quinoa, pesto and broccoli together but I choose to layer it like a salad, so that I can add other toppings such as, sun-dried tomatoes or fresh sunflower sprouts.

Broccoli Pesto with Quinoa

1 cup quinoa
6 cups broccoli florets
3 garlic cloves
1/4 cup pumpkin seeds
1/4 cup walnuts
1/2 cup nutritional yeast
1 lemon, juiced
1/2 cup olive oil
1 tsp. salt
Pepper to taste

1. Bring quinoa to a boil in about two 2 cups of water. Reduce heat to a simmer, and cook for 15-18 minutes, until puffy and tender.

2. Steam broccoli for about 3 minutes, then remove 4 cups and set aside for pesto.

3. Cook remaining broccoli for another 2-3 minutes or until tender. Cut into bite-sized pieces.

4. While the broccoli cooks, blend the garlic, pumpkin seeds, walnuts, nutritional yeast, salt, pepper, and lemon in a food processor. Add the 4 cups of cooked broccoli.

5.  While processing everything together, begin streaming in olive oil. Continue to puree until pesto is smooth.

6. Toss pesto with quinoa and stir in broccoli, or layer the meal by adding pesto on top of quinoa and then broccoli.



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