Quinoa with Broccoli Pesto

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!

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