This quinoa double broccoli bowl is my favorite. And it's very simple. I cook host from broccoli, after half mashed into a pesto. The other half is cut into small floats. Mixing with some quinoa, sliced avocados and a finely chopped light pepper oil Chile makes a nice, nutritious meal to start the New Year.
Here's the thing, if you do not have quinoa, do not be discouraged. You can definitely exchange on a pasta or any other base ingredient. Farro would be nice, millet might work. Or, you could go with barley, pearl barley, orzo, or your favorite brown rice. If you are available for something a bit more substantial, you can serve it over an omelet or frittata. Other times I could have it with a egg on the top. Or I'll fly to some grilled tofu, or pan-fried tempeh. Legit – it's hard to break. Any remaining broccoli pesto is A + in the fastest, round crackers.
I would like to mention that I like it is served with a little slice falling to the top. I wrote it in the recipe as (optional), but if you have some slice in hand (or goat cheese), and you are not vegan, go for it.
You can use a food processor, blender or blender to make the pesto.
For easy removal of salts, I make extra quantities of all the main ingredients and use them all week – pistachio broccoli, Chilean oil, quinoa (you can freeze it if you do not use it). This broccoli pesto is also excellent as a slather in your favorite beer burger.
Enjoy! And I hope you like this as much as I do. xx, -h