BROCCOLI AND GREEN BEANS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
- In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
BROCCOLI PESTO
Delicious take on traditional pesto with a great creamy texture. Perfect with fusilli, bow ties, or hot baked French bread. Serve over grilled chicken too. DELICIOUS!
Provided by genalynne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
- Blend steamed broccoli, basil, olive oil, Parmesan cheese, pine nuts, garlic, vegetable broth, cayenne pepper, salt, and black pepper in a blender until smooth and pourable.
Nutrition Facts : Calories 112 calories, Carbohydrate 3.3 g, Cholesterol 2.2 mg, Fat 10 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 54 mg, Sugar 0.7 g
CHEESY BROCCOLI QUINOA
The classic Cheddar cheese and broccoli combo served in quinoa.
Provided by qwerty06
Categories Side Dish Grain Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
- Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.
Nutrition Facts : Calories 299 calories, Carbohydrate 32.9 g, Cholesterol 29.7 mg, Fat 12.3 g, Fiber 4.6 g, Protein 14.8 g, SaturatedFat 6.3 g, Sodium 394 mg, Sugar 2.2 g
BROCCOLI AND GREEN BEAN QUINOA (WITH BROCCOLI PESTO)
This recipe is an adaptation of Heidi Swanson's Double Broccoli Quinoa recipe over at 101 cookbooks. I added green beans and adjusted the pesto dressing to remove the dairy.
Provided by Itneedslemonjuice
Categories One Dish Meal
Time 30m
Yield 5-6 cups
Number Of Ingredients 11
Steps:
- Break down your broccoli into small florets. Peel and chop the stems. You will use 2 cups of the stems and less attractive florets for the pesto and leave the remaining 3 cups of beautiful florets for the quinoa dish.
- Boil the 2 cups of broccoli stems for the pesto until they are cooked through. Drain.
- Now boil the 3 cups of broccoli and the 3 cups of green beans.
- While the broccoli and green beans are cooking, create your pesto. Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly. Set aside.
- Once the broccoli and green beans are cooked to your liking, remove from the water. Add the rinsed quinoa to the broccoli/green bean water and boil for about 5-10 minutes (until the quinoa gets fluffy and the little tails pop out). Drain the quinoa.
- Throw the quinoa and the vegetables back into the pot and mix well. Add about 1/2 of the pesto to the quinoa mix, combine well and taste. Continue to add the pesto and taste until it is to your liking. Any left over pesto can be stored for later. Add any final seasonings to adjust the dish based on your personal tastes and enjoy!
Nutrition Facts : Calories 381.2, Fat 17.4, SaturatedFat 2.2, Cholesterol 1.1, Sodium 88.1, Carbohydrate 49.3, Fiber 8.1, Sugar 3.2, Protein 11.4
BROCCOLI AND GREEN BEANS
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
- In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
BROCCOLI PESTO
I don't know about you, but I love pesto. Despite my love of pesto, I rarely make it. I don't use a lot of basil, pine nuts are often expensive and as I am lactose intolerant, I can't really use the parmesan cheese. In searching for a pesto alternative, I have developed this recipe. This easy pesto was built off of Heidi Swanson Double Broccoli Quinoa recipe over at 101 Cookbooks. It's got a strong garlic and lemon kick and is creamy and rich despite the lack of cheese. It is excellent on corn, over pasta, as a pizza sauce and especially over my Broccoli and Green Bean adaptation of the original recipe.
Provided by Itneedslemonjuice
Categories Sauces
Time 20m
Yield 2-3 cups
Number Of Ingredients 9
Steps:
- Break down your broccoli into small florets. Peel and chop the stems. If you are making the Broccoli and Green Bean Quinoa, start with 5 cups of Broccoli and use the stems and less attractive florets for the pesto.
- Boil the broccoli until cooked through. Drain.
- Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly.
- Chill and serve with pasta, vegetables, bread, etc.
Nutrition Facts : Calories 378.5, Fat 35.4, SaturatedFat 4.7, Cholesterol 2.9, Sodium 138.5, Carbohydrate 14.6, Fiber 3.6, Sugar 3.3, Protein 5
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QUINOA WITH BROCCOLI PESTO - GOOD DINNER MOM
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5/5 (1)Total Time 30 minsCategory Vegetarian Main Dish or SideCalories 359 per serving
- In a medium saucepan, heat the quinoa with 2 cups water until boiling. Reduce heat, cover and simmer until all the water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when the seeds have sprouted. Set aside.
- Heat a large pot of water to boiling and add the broccoli. Cook just long enough to take the raw taste out and until broccoli is bright green. About 90 seconds. Drain broccoli and rinse with cold water to stop broccoli from continuing to cook. Set aside.
- To make the broccoli pesto, puree 2 cups of the cooked broccoli, garlic, 1/3 cup of the almonds,1/3 cup of the parmesan, salt and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until nearly smooth.
- Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and you might decide to add more lemon juice or salt at this time. Add the remaining 1/3 cup parmesan cheese and taste. Add more if you like.
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