For the broccoli lovers out there (or anyone who strives to be), this is your recipe. Cook up lots of broccoli, and puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil.
Category: not set
Cuisine: not set
3 cups cooked quinoa*
5 cups raw 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
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup coconut milk heavy cream, or cashew cream
Optional toppings: slivered basil fire oil (optional)**, sliced avocado
crumbled feta or goat cheese
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