Double broccoli quinoa
Знадоби
180gr quinoa *300gr raw broccoli, cut into small florets and stems
2 medium garlic cloves
60gr sliced or slivered almonds, toasted
30gr freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
40ml olive oil
60ml heavy cream
Optional toppings: slivered basil, sliced avocado, crumbled feta or goat cheese
Як готувати
* To cook quinoa: rinse quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, 480ml 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 10 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.Now barely cook the broccoli by pouring 180ml of 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 or two, 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.
To make the broccoli pesto puree half of the cooked broccoli, the garlic, 40gr of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until 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 might want to add more of the pesto 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 olive oil, and some sliced avocado or any of the other optional toppings.
