Double Broccoli Quinoa Recipe

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Double Broccoli Quinoa
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Ingredients
11
Count
Nutrition
539
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Heat the quinoa and set aside see more below !
  2. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.
  3. Add a big pinch of salt and stir in the broccoli.
  4. Cover and cook for a minute, just long enough to take the raw edge off.
  5. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
  6. Set aside.
  7. 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.
  8. Drizzle in the olive oil and cream and pulse until smooth.
  9. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.
  10. 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.
  11. 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.
  12. *To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer.
  13. 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.
  14. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes.
  15. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite.
  16. Drain any extra water and set aside.
  17. **To make the red chile oil:
  18. You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes.
  19. 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.
  20. Turn off the heat and stir in the crushed red pepper flakes.
  21. Set aside and let cool, then store in refrigerator.
  22. Bring to room temp again before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 538.62 Kcal (2255 kJ)
Calories from fat 313.44 Kcal
% Daily Value*
Total Fat 34.83g 54%
Cholesterol 17.54mg 6%
Sodium 181.32mg 8%
Potassium 791.34mg 17%
Total Carbs 43.55g 15%
Sugars 5.21g 21%
Dietary Fiber 10.05g 40%
Protein 17.49g 35%
Vitamin C 105mg 175%
Iron 3.4mg 19%
Calcium 235.5mg 24%
Amount Per 100 g
Calories 170.17 Kcal (712 kJ)
Calories from fat 99.03 Kcal
% Daily Value*
Total Fat 11g 54%
Cholesterol 5.54mg 6%
Sodium 57.28mg 8%
Potassium 250.01mg 17%
Total Carbs 13.76g 15%
Sugars 1.65g 21%
Dietary Fiber 3.18g 40%
Protein 5.52g 35%
Vitamin C 33.2mg 175%
Iron 1.1mg 19%
Calcium 74.4mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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