Double Broccoli Quinoa Recipe

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Double Broccoli Quinoa Recipe
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Ingredients
9
Count
Nutrition
2154
Calories
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Ingredients:

Directions:

  1. Heat the quinoa and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serves 4 - 6.
  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.
  7. **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.
  8. Prep time: 10 min - Cook time: 10 min
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2154.36 Kcal (9020 kJ)
Calories from fat 1253.72 Kcal
% Daily Value*
Total Fat 139.3g 214%
Cholesterol 70.14mg 23%
Sodium 919.05mg 38%
Potassium 3163.91mg 67%
Total Carbs 174.18g 58%
Sugars 20.84g 83%
Dietary Fiber 40.2g 161%
Protein 69.93g 140%
Vitamin C 419.9mg 700%
Iron 13.5mg 75%
Calcium 941.2mg 94%
Amount Per 100 g
Calories 170.16 Kcal (712 kJ)
Calories from fat 99.02 Kcal
% Daily Value*
Total Fat 11g 214%
Cholesterol 5.54mg 23%
Sodium 72.59mg 38%
Potassium 249.89mg 67%
Total Carbs 13.76g 58%
Sugars 1.65g 83%
Dietary Fiber 3.17g 161%
Protein 5.52g 140%
Vitamin C 33.2mg 700%
Iron 1.1mg 75%
Calcium 74.3mg 94%

* 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

  • 53.9
    Points
  • 58
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium,
  • High in Total Fat

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