Double Broccoli Quinoa Recipes

CHEESY BROCCOLI QUINOA

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.

DOUBLE BROCCOLI QUINOA RECIPE

Steps:

• In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
• Blend 1/4 T flour into 1/4 c milk of milk and set aside.
• Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
• To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Nutritional Yeast (if you can't find Bragg's Premium Nutritional Yeast, you can also use any Parmesan cheese alternative. If you use real Parmesan, you will change the nutritional values of the recipe), salt, and lemon juice in a food processor. Drizzle in the olive oil and milk/flour mixture and pulse until smooth.
• Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the sesame oil, and some sliced avocado or any of the other optional toppings.

BROCCOLI AND GREEN BEAN QUINOA (WITH BROCCOLI PESTO)

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!

QUINOA AND BROCCOLI BRUNCH CUPS

Steps:

• Heat oven to 375 degrees F. Coat 6 muffin cups generously with butter.
• Beat eggs and cream in medium bowl. Stir in quinoa, cheese, broccoli, onion and garlic salt. Divide mixture evenly into prepared muffin cups.
• Bake 19 to 21 minutes or until golden brown. Let stand 5 minutes before removing from pan.

DOUBLE BROCCOLI QUINOA

Steps:

• Heat the quinoa and set aside. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside. To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings. Serves 4 - 6. *To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside. **To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.