This is the second time I am sharing a recipe featuring quinoa. Since my husband recently brought home a 4-pound bag from Costco, I’ve been trying to create a new favorite recipe…but thanks to The Scrumptious Pumpkin, I found the perfect one: Quinoa with Broccoli Pesto!
Quinoa is loved by vegans because it is a source of complete protein. Quinoa is also loved by those who eat gluten-free. We can all love it for its rich fiber, phosphorus , iron and magnesium content. Here it is:
Quinoa with Broccoli Pesto (serves 6, 1/2 cup portions)
3 tablespoons extra virgin olive oil
1 clove garlic, chopped
1 small sweet onion, chopped
1 pound broccoli, rinsed, large stalks removed and cut into florets
1 tablespoon freshly squeezed lemon juice
2 cups vegetable broth
1 cup quinoa
Prepare quinoa by heating 2 cups broth and 1 cup quinoa in medium saucepan. Bring to a boil, cover and reduce to simmer. Simmer gently for 15 minutes or until quinoa opens and unravels.
Heat 1 tablespoon of olive oil in a large saucepan over medium heat, add onions and sauté 2 minutes. Add garlic and sauté until lightly golden and fragrant, 1 minute. Add broccoli florets and cook for 5 minutes, until softened.
Pour contents of pan into food processor, add ¼ cup pine nuts and lemon juice. Pulse to puree. Add 2 tablespoons of olive oil, and season with salt and pepper.
Add the pesto to the cooked quinoa. Stir in the remaining ¼ cup pine nuts. Enjoy!