I found this recipe on the popular food blog, 101 Cookbooks. I can honestly say it’s the best quinoa dish I have ever tasted. If you haven’t already checked out Heidi’s blog, head over there for more delicious and healthy vegetarian recipes.

Serves 4-6 as a main, 8-10 as a side

1 cup quinoa
5 cups broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
¼ cup olive oil
¼ cup heavy cream
Salt and Black pepper
Optional toppings: chopped fresh basil, sliced avocado, fried egg, crumbled feta or goat cheese

Rinse quinoa in a fine-meshed strainer. Heat the quinoa, two cups of water (or broth), and a large pinch of salt in a medium saucepan until boiling. Reduce to a simmer and cook until the water is absorbed and quinoa is tender, about 15 minutes. Drain any excess water and set aside.

Bring 3/4 cup water and a large pinch of salt to a simmer in a large pot. Place broccoli in pot, cover, and steam for 1-2 minutes until crisp-tender. Transfer the broccoli to a colander and run under cold water.

In a food processor, puree two cups of the cooked broccoli, garlic, 1/2 cup almonds, Parmesan, lemon juice, and a pinch of salt. Drizzle in the olive oil and cream and pulse until smooth.

Toss the quinoa and remaining broccoli with 1/2 of the broccoli pesto. Taste and add more of the pesto, salt and pepper, or lemon juice if you’d like. Transfer to a serving bowl or platter and top with the remaining almonds and anything else that suits your fancy (I topped with chopped basil, a fried egg and avocado).