I know I have already typed a blog about this dish, but I thought I would add some pictures of the process. We had it again recently (because it’s YUMMY) and I snagged some photos.
So far, this is the only recipe I have had ever had quinoa in. And since it is so good I am definitely looking into new recipes that utilize it.
Since the recipe calls for three cups of cooked quinoa, we need to cook it up! So I rinse one cup of quinoa in a fine meshed strainer. Then in a medium saucepan heat it with two cups of water until boiling. You can also add about a teaspoon of salt, but like I’ve said before, I don’t add salt to anything.
Then reduce the heat, cover it and simmer until the water is absorbed and it fluffs up, about 15-20 minutes. Drain away any excess water and set aside.
The second thing to be premade is the broccoli pesto. To make it, blanch two cups of broccoli. Then in a food processor, puree the broccoli with three cloves of garlic, 1/2 cup of slivered almonds, two tablespoons of freshly squeezed lemon juice and an ounce of freshly grated parmesan cheese. (If you want salt also, add one teaspoon). Drizzle in olive oil and blend until desired consistency. I personally add about two tablespoons of EVOO.
My magic bullet in progress:
For the “double” broccoli part of the recipe, more broccoli needs to be blanched. So blanch two more cups of broccoli (or you can be lazy like me and blanch all four cups at once and then just divide it in half, using half in the pesto and setting the other half aside).
To the broccoli that was set aside add 1/3 cup of slivered almonds.
Then add the quinoa that was premade.
And then grab the broccoli pesto to mix it in.
My portion of the final product:
I eat it with a salad, but for you meat eaters I bet it would pair well with chicken or fish.
So that’s the recipe for Double Broccoli Quinoa in story form. If you prefer it with a list of ingredients and then the directions, feel free to check out my previous quinoa blog here:
What was for dinner at your house tonight?