Broccoli, although not loved by everyone, has got to be one of my favourite vegetables! Great for detoxification in the body, packed with vitamins, iron and fibre and not to mention super tasty, what's not to like about these little trees?! However, eating a plate of steamed or boiled broccoli isn't the most appetising of meals, so this double broccoli quinoa recipe, turns boring broccoli into a delicious pesto served with toasted almonds and quinoa.
Ingredients
(Serves 3-4)
- 1 Broccoli Head (about 250grams of Broccoli Florets)
- 1/3 cup of sliced Almonds (toasted)
- 2 Garlic Cloves (crushed)
- 1/8 cup of Parmesan (grated)
- 1/8 cup of Olive Oil
- 1/8 cup of 0% Fat Greek Yoghurt
- Juice of half a Lemon
- Handful of Spinach
- 1 1/2 cups of cooked Quinoa
- Salt and Pepper to season
- Sriracha to serve
Method
1) Bring a large pan of fresh water to the boil in a large saucepan, and add the Broccoli and a pinch of Salt, cooking for around 5 minutes or until the Broccoli stems have just started to soften, and then drain saving the water, and then running cold water over them to cool the broccoli down down.
2) Next place around half of the cooked Broccoli,half of the toasted Almonds, crushed Garlic cloves, Parmesan, Olive Oil, Lemon juice and Greek yoghurt to a food processor or blender with 2 tablespoons of the broccoli water, and blend until you have a smooth pesto (you may need to add more of the water to make it smooth, but beware - do it a little at a time!)
3) Heat your quinoa until piping hot (the microwave is perfect for this, or you can do it in a saucepan over a medium heat), then combine with the Broccoli Pesto, and remaining cooked Broccoli florets and season well with salt and pepper.
4) Finally to finish off the dish, plate up your Pesto Quinoa, then sprinkle over the remaining toasted Almonds, and drizzle with Sriracha - and all thats left is to dig in and enjoy your creation!
Charlotte x
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