Quinoa with Broccoli Pesto

I think people who claim to hate vegetables just haven’t tried them in the right form. Show me someone who hates broccoli, and I can almost guarantee that this broccoli pesto will make them fall in love with it.

This is another amazing recipe from 101 Cookbooks, which I changed slightly because I didn’t want to drown my broccoli in heavy cream. I also cooked my quinoa in vegetable broth, because it’s just so much more flavorful than using water. I love this stuff!

(adapted from 101 Cookbooks)

1 cup quinoa
2 cups vegetable broth

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves, chopped
1/2 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
3 tbsp olive oil

Bring the broth to a boil, then stir in the quinoa and turn the heat to low. Simmer for 10-15 minutes, or until the quinoa has absorbed all the liquid. Fluff with a fork and let cool.

While the quinoa is cooking, steam the broccoli until tender. Transfer half the steamed broccoli to a food processor with the garlic, almonds, cheese, salt, lemon juice, and olive oil. Pulse a few times, until nearly smooth (but a little texture keeps it interesting). Taste and adjust seasonings.

To serve, toss the pesto with the quinoa, then top with remaining steamed broccoli.

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