A little over 5 years ago, Heidi of 101 Cookbooks posted her recipe for Double Broccoli Quinoa; I’ve been making it ever since. The double broccoli refers to the crisp-tender florets that are tossed into the dish along with a creamy riff on traditional pesto that involves broccoli and almonds.
There are a number of things that I love about this dish: it’s delicious warm, cold or at room temperature; it works well with any cheese you have on hand, especially crumbly varieties like feta and goat; it’s quick – from start to finish, you’ll be sitting down to eat in less than half an hour. Interested?
There’s more. It’s also wonderful topped with pistachios or walnuts; sliced avocado and/or a fried or poached egg; sriracha or a squeeze of lemon. I think you’ll be impressed with its versatility. Give this a try, and I bet it will be you that’s still making it 5 years from now.
And if you love quinoa, don’t miss this Kale and Quinoa Salad or this Greek Quinoa Salad.
Quinoa with Broccoli Almond Pesto and Feta
Ingredients
- 1 cup quinoa
- 1 1/2 pounds broccoli cut into florets
- 1 clove garlic
- 1 cup toasted almonds divided
- 2 ounces freshly grated Parmesan
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup sour cream
- fine sea salt
- 4 ounces crumbled feta
Instructions
To cook the quinoa:
- In a fine-mesh strainer, carefully rinse one cup of quinoa. Add rinsed quinoa and 2 cups of water to a medium saucepan; stir and bring to boil. Reduce heat and simmer 12 minutes. Remove from heat and cover – let sit undisturbed for 15 minutes. Fluff with a fork.
- Meanwhile, in a large pot with a tight fitting lid bring 1 cup of water to boil. Add broccoli, spreading it out to cover the bottom of the pot, and cover. Cook for about 3 minutes, until broccoli is crisp-tender. Drain in a colander and set aside.
To make the broccoli pesto:
- With your food processor running, drop garlic clove down the chute. Scrape down sides and add about two cups of the cooked broccoli florets, 1/2 cup almonds, Parmesan and lemon juice. Process until smooth. In a small bowl, whisk together the olive oil and sour cream. Pour over broccoli mixture and process until smooth. Season to taste with salt.
To assemble the dish:
- Add broccoli pesto, remaining broccoli florets and cooked quinoa to a large serving bowl; gently stir to combine. Top with remaining almonds and feta. Serve.
This is a keeper!!! Wonderful recipe!!!
Thanks, Valerie!
I can see why you love this recipe Marissa, it’s amazing AND healthy AND quick! I like crumbly cheeses so so so much. This is really perfect food for me!
Awesome, thanks Paula!
Marissa, I’m just going to get it over with and do the love dance right now. You cool with that? I’m dreaming about having a bowl of this and then just closing my eyes loving every delish moment and delightfully tasty bite! Pinned!
Wow, thanks Kristi!
This is such a clever twist on quinoa. It can be so boring sometimes, but this anything but boring. Plus, I adore broccoli and pesto, so this is definitely on my list of healthy meals to make soon!
Thanks, Nicole. I’d love to hear what you think…
This looks and sounds so good. I love the olive oil/sour cream mixture and the flavors and textures sound perfect.
Thanks, Kevin. Yes! The sour cream adds some creaminess and complexity to the pesto for sure.
Love this salad! I will definitely try it out! 🙂
Thanks Cris!
I love salads that are great warm or cold. I would love a big bowl of this for lunch.
Thanks Ashley! You and me both – especially for lazy days and to-go lunches!
Double the broccoli is double the fun! (Or something like that.) I actually made this a few years ago and loved it also! Great taste buds think alike. 🙂
Yes, great taste buds do! 🙂
Wow, it says a lot that you’re still making this dish 5 years later – I think it’s a must try! It looks delicious and I love the crumbled cheese and nuts on top.
Thanks, Faith!
Ooh yum! When I was in Italy years ago, an Italian family made me a broccoli pasta dish which sounds a bit like the broccoli pesto above. I loved it! I might make this dish to reminisce…
I feel like I’m so terrible at finding ways to infuse flavor into quinoa dishes, but this one looks like it’s loaded with all kinds of flavors. I love the addition of the feta to complement the pesto!
Thanks, Sarah. I do love that extra creaminess of feta on top!
This looks like a big bowl of healthy goodness that would put me in a great mood!
Thanks, Erin! And I know what you mean – it is the kind of food that makes you feel great.
love this quinoa with almond pesto!! and yes, love dishes that are versatile. . I would totally devour this with with pistachios, some sliced avocado and a fried egg!!!
I’m with you, Alice. In fact, what isn’t better topped with a fried egg?!?! 😉
Quinoa, broccoli AND feta? These are like my favorite things! I love the look of this!
Thanks, Cathleen!
I really like quinoa in salads but it just doesn’t ‘do it’ for me in other dishes. I don’t know why but I’ll call this a salad and it will be perfect for me. 🙂
Yes! Let’s call it a salad. 😉
Hello, Marissa! I think I’d better try this very soon since it comes so highly recommended! There’s nothing I like better than recipes that have stood the test of time.
I also love that this is easy to make and super healthy. Pinning this one on my healthy board!
I love versatile recipes like this and the fact that it’s quick is also wonderful! 😀
Thanks, Lorraine!
This looks SO amazing!! But my son is allergic to all nuts & seeds:( Any suggestions on a replacement for the almonds in the pesto? Thank you!!:)
Wow, Kristal – poor guy. Can he have Quinoa? I think it’s technically a seed. For the pesto, I would just skip the nuts and add a little more broccoli and Parmesan in their place.
Oooh, this looks so delicious! Broccoli and feta is one of my favorite combos!
Thanks, Amanda + me too!