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    Recipes » Main Course Recipes » Italian Main Courses

    Quinoa with Broccoli Almond Pesto and Feta

    Published: Jan 19, 2015 · Modified: Dec 16, 2020 by Marissa Stevens · 36 Comments

    Gluten FreeVegetarian

    This post may contain affiliate links.

    Jump to Recipe

    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 (similar to this Almond Pesto).

    Quinoa-Broccoli-Almond-Broccoli-Pesto-Feta

    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?

    Broccoli-Pesto

    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

    Marissa Stevens
    Get creative with this recipe! You can top it with about any nut or cheese combination that sounds good to you.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Servings 8 people
    Calories 353 kcal
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    Ingredients
      

    • 1 cup quinoa
    • 1 ½ pounds broccoli cut into florets
    • 1 clove garlic
    • 1 cup toasted almonds divided
    • 2 ounces freshly grated Parmesan
    • 2 tablespoons fresh lemon juice
    • ¼ cup olive oil
    • ¼ 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, ½ 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.

    Nutrition

    Calories: 353kcalCarbohydrates: 25gProtein: 14gFat: 24gSaturated Fat: 6gTrans Fat: 1gCholesterol: 23mgSodium: 302mgPotassium: 548mgFiber: 6gSugar: 3gVitamin A: 699IUVitamin C: 77mgCalcium: 255mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Valerie Cathell Clark says

      September 02, 2016 at 4:31 am

      This is a keeper!!! Wonderful recipe!!!

      Reply
      • Marissa says

        September 02, 2016 at 9:31 am

        Thanks, Valerie!

        Reply
    2. Paula @ Vintage Kitchen Notes says

      January 24, 2015 at 6:07 am

      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!

      Reply
      • Marissa says

        January 24, 2015 at 9:52 am

        Awesome, thanks Paula!

        Reply
    3. Kristi @ Inspiration Kitchen says

      January 23, 2015 at 6:50 pm

      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!

      Reply
      • Marissa says

        January 25, 2015 at 9:27 am

        Wow, thanks Kristi!

        Reply
    4. Nicole ~ Cooking for Keeps says

      January 22, 2015 at 7:14 am

      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!

      Reply
      • Marissa says

        January 25, 2015 at 9:27 am

        Thanks, Nicole. I'd love to hear what you think...

        Reply
    5. Kevin | keviniscooking says

      January 21, 2015 at 11:04 am

      This looks and sounds so good. I love the olive oil/sour cream mixture and the flavors and textures sound perfect.

      Reply
      • Marissa says

        January 21, 2015 at 12:29 pm

        Thanks, Kevin. Yes! The sour cream adds some creaminess and complexity to the pesto for sure.

        Reply
    6. Cris says

      January 21, 2015 at 10:53 am

      Love this salad! I will definitely try it out! 🙂

      Reply
      • Marissa says

        January 21, 2015 at 12:27 pm

        Thanks Cris!

        Reply
    7. Ashley | Spoonful of Flavor says

      January 21, 2015 at 10:51 am

      I love salads that are great warm or cold. I would love a big bowl of this for lunch.

      Reply
      • Marissa says

        January 21, 2015 at 12:27 pm

        Thanks Ashley! You and me both - especially for lazy days and to-go lunches!

        Reply
    8. Joanne says

      January 21, 2015 at 4:31 am

      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. 🙂

      Reply
      • Marissa says

        January 21, 2015 at 7:09 am

        Yes, great taste buds do! 🙂

        Reply
    9. Faith (An Edible Mosaic) says

      January 21, 2015 at 4:23 am

      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.

      Reply
      • Marissa says

        January 21, 2015 at 7:08 am

        Thanks, Faith!

        Reply
    10. eatingwithalicecontactJess says

      January 21, 2015 at 12:11 am

      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...

      Reply
    11. Sarah @ Snixy Kitchen says

      January 20, 2015 at 11:38 pm

      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!

      Reply
      • Marissa says

        January 21, 2015 at 7:08 am

        Thanks, Sarah. I do love that extra creaminess of feta on top!

        Reply
    12. Erin | Well Plated says

      January 20, 2015 at 7:59 pm

      This looks like a big bowl of healthy goodness that would put me in a great mood!

      Reply
      • Marissa says

        January 20, 2015 at 9:01 pm

        Thanks, Erin! And I know what you mean - it is the kind of food that makes you feel great.

        Reply
    13. hipfoodiemom says

      January 20, 2015 at 12:37 pm

      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!!!

      Reply
      • Marissa says

        January 20, 2015 at 4:05 pm

        I'm with you, Alice. In fact, what isn't better topped with a fried egg?!?! 😉

        Reply
    14. atasteofmadess says

      January 20, 2015 at 12:16 pm

      Quinoa, broccoli AND feta? These are like my favorite things! I love the look of this!

      Reply
      • Marissa says

        January 20, 2015 at 12:26 pm

        Thanks, Cathleen!

        Reply
    15. Maureen | Orgasmic Chef says

      January 20, 2015 at 6:30 am

      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. 🙂

      Reply
      • Marissa says

        January 20, 2015 at 10:28 am

        Yes! Let's call it a salad. 😉

        Reply
    16. Helen @ Scrummy Lane says

      January 20, 2015 at 1:10 am

      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!

      Reply
    17. Lorraine @ Not Quite Nigella says

      January 20, 2015 at 1:04 am

      I love versatile recipes like this and the fact that it's quick is also wonderful! 😀

      Reply
      • Marissa says

        January 20, 2015 at 10:28 am

        Thanks, Lorraine!

        Reply
    18. Kristal Aden says

      January 19, 2015 at 9:05 pm

      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!!:)

      Reply
      • Marissa says

        January 19, 2015 at 9:22 pm

        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.

        Reply
    19. amanda says

      January 19, 2015 at 7:51 pm

      Oooh, this looks so delicious! Broccoli and feta is one of my favorite combos!

      Reply
      • Marissa says

        January 19, 2015 at 9:15 pm

        Thanks, Amanda + me too!

        Reply

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