This double broccoli quinoa bowl is a favorite of mine. And it’s quite simple. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Tossed with some quinoa, sliced avocado, and a drizzle of feisty chile pepper oil, it makes a nice, nutrient-packed meal to kick off the new year.
Here’s the thing, if you don’t have quinoa, don’t get deterred. You can certainly swap in a pasta or any number of other foundation ingredients. Farro would be nice, millet might work. Or, you could go with barley, pearled barley, orzo, or your favorite brown rice. If you’re in the mood for something a bit more substantial, you can serve this over an omelette or frittata. Other times I might have it with a poached egg on top. Or I toss in some baked tofu, or pan-fried tempeh. Legit – it’s hard to screw up. Any leftover broccoli pesto is A+ on your snappiest, crunchiest crackers.
I should mention that I do like this served with a bit of feta crumbled on top. I wrote that into the recipe as (optional), but if you’ve got some feta on hand (or goat cheese), and you’re not vegan, go for it.
You can use a food processor, blender, or hand blender to make the pesto.
For easy left-overs I make extra quantities of each of the main components, and use them throughout the week – the broccoli pesto, chile oil, quinoa (you can freeze it if you don’t use it). This broccoli pesto is also great as a slather on your favorite veggie burger.
Enjoy! And I hope you like this as much as I do. xx, -h
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