As a general rule I always try to avoid the grocery store when I know we are going to be out of town for a few days. For some reason I have a hard time going to Trader Joes for just a few things without coming back with a car full of groceries. Unfortunately, this means that we "starve" (I'm using this term loosely) for the last couple of days before a trip. Meals usually become a hodge podge of whatever lonesome items are left in the refrigerator.
Today however, was an exception.
As I was weighing my lunch options with the ingredients I had on hand, I remembered a post on 101 Cookbooks. I looked it up and like magic I had EVERYTHING on the ingredient list. This never happens in real life. Especially at this stage of need in the grocery department. So, I went to it.
I can't even explain to you how much I loved this dish. It's incredibly simple to throw together, super tasty, and totally nutritious. How much better can lunch get?
Broccoli Quinoa with Pesto...
from 101 Cookbooks
Makes: 4-6 servings Prep Time: 15 minutes Cook Time: 15 minutes (Quinoa) Total Time: 30 minutes
- 3 cups cooked quinoa (Check out this post on cooking quinoa for help!)
- 5 cups raw broccoli, cut into small florets and stems
- 4 garlic cloves
- 2/3 cup sliced almonds, toasted
- 1/2 cup freshly grated Parmesan
- 2 big pinches salt
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup heavy cream
- sliced avocado (optional)
- feta or goat cheese (optional)
- To cook the broccoli, heat 3/4 cup water in a large pot and bring it to a simmer. Add a pinch of salt and stir in the broccoli. Cover and cook for about a minute, just long enough to take the raw edge off. Transfer broccoli to a strainer and run under cold water for about 5 minutes. Set aside.
- To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
- Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the pesto. Taste and add a little more at a time if needed. Also add salt/lemon juice if needed. Place in a serving bowl and top with remaining almonds, some sliced avocado, and a bit of feta or goat cheese.
- Enjoy it!
Just a reminder that I'll be out of town for the next few days enjoying the beautiful mountains of New Hampshire and Vermont! I promise I'll take a ton of photos and get back to you as soon as I'm back in Beantown. Hope you have a great weekend!