Vegan Recipe 3

Double Broccoli Quinoa

Ingredients:
3 cups cooked quinoa (pronounced keen-wah)
5 cups raw broccoli, cut into small florets

3 med garlic cloves
2/3 c slivered almonds
1/3 c fresh grated parmesan
2 big pinches salt
2 Tb lemon juice
1/4 c olive oil
1/4 cup hvy crm

optional toppings: slivered basil, chile oil, sliced avocado, crumbled feta

Heat the quinoa and set aside.
Barely cook the broccoli by pouring 3/4 cup water into a lg pot and bringing it to a simmer. Add a big pinch of salt and stir in 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.

To make the broccoli pesto: puree two cups of the cooked broccoli, the garlic, 1/2 c of the almonds, parmesan, salt, and lemon juice in a food processor or blender. Drizzle in the olive oil and heavy cream and pulse till smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you may want to add more of the pesto a bit at a time. Place on plate and top with the remaining almonds, a drizzle of chile oil, and avocado....yummy.#

*To make chile oil heat 1/2 c of olive oil in a small saucepan, remove from heat and stir in 1 1/2 t crushed red pepper flakes. set aside and let cool, then store in the fridge. (You should make the oil ahead of time, I forgot to so I just used it right away and it still tasted good.)*

LOVED this one!! Super flavorful, and the quinoa is SOOOOOO good for you! I bought mine at Costco. Quinoa is pretty much the BEST grain out there for you.