Broccoli Pesto and Quinoa “Risotto”

This isn’t the most attractive dish, but it is oh so good! Broccoli is the ultimate super vegetable. Although you can make this dish with raw broccoli, lightly steaming it is actually beneficial to absorbing the nutrients, and in our opinion, makes this dish a bit tastier.

  • 1 medium head broccoli, lightly steamed or raw
  • 1⁄2 cup fresh basil
  • 1⁄4 cup pine nuts
  • 1⁄2 tablespoon red chili flakes
  • Juice of 1 lemon
  • 1⁄4 cup olive oil
  • 1 cup quinoa, cooked and drained
  • 1⁄2 teaspoon sea salt
  • Pepper, to taste
  • Broccoli Pesto—Pulse broccoli in food processor to break into small

    florets. Add basil, pine nuts, and chili flakes. Pulse until well combined. Lastly, add lemon juice and oil and pulse until the oil is emulsified but the broccoli is still slightly chunky. Assembly—Toss broccoli pesto with quinoa. Season with salt and pepper. To serve, garnish with a few pine nuts, basil leaves, and freshly ground pepper.

  • Serves 2-4

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