Double Broccoli Quinoa


1 cup quinoa, rinsed
2 cups low sodium vegetable stock
5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup nutritional yeast (or Parmesan cheese or vegan alternative)
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup soy milk

Optional toppings: fresh basil, sliced avocado


Rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa with two cups of stock until boiling. Simmer on low heat until stock is absorbed, about 15 minutes. Stir and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add broccoli, cover and cook for one minute. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, nutritional yeast and lemon juice in a food processor. Drizzle in the olive oil and soy milk 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 to add a squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, and some sliced avocado or fresh basil.

Serves 4 - 6.