- 6 cups cooked quinoa (from 3 cups dried, approx.)
- 3 heads of broccoli, separated into chopped florets and chopped stem pieces
- 3–4 cloves garlic, peeled
- 1 lemon
- 1 avocados, 1/2 reserved
- 1 cup blanched almonds, soaked for at least an hour
- 3 T. nutritional yeast
- 1 tsp. salt
- Freshly ground black pepper, to taste
- Crushed red pepper flakes, optional
- 1/2 cup slivered almonds, toasted
- Avocado, sliced
- Place a large pot of water on the stove to boil. While you wait, prep the broccoli by cutting the florets into bite sized pieces, and the stems into 1″ slices. Keep the florets and stems separate.
- Once the water comes to boil, add the broccoli stems and garlic cloves. Cook for 5-6 minutes, or until the stems are tender. Remove the stems and garlic cloves from the water with a strainer and place in a blender.
- Now, add the broccoli florets to the boiling water and cook for 2 minutes. Drain the florets in a fine mesh strainer and return to the pan. Add the cooked quinoa and stir to heat through.
- Add the lemon, 1/2 of an avocado, 1 cup of almonds (drain the soaking water), nutritional yeast, salt, and 2 cups of water to the blender. Puree until smooth and creamy, adding water 1/4 cup at a time to thin if necessary. Add salt and pepper to taste.
- Pour the sauce over the quinoa and broccoli florets, and stir to mix the sauce throughout.
- Serve the quinoa topped with toasted almonds, avocado, and crushed red pepper flakes, if you like.
If you don’t have quinoa pre-cooked, prepare 3 cups dried quinoa according to the package instructions, which will yield about 6 cups total.
- Serving Size: 1/6th of recipe
- Calories: 516
- Sugar: 3.4 g
- Sodium: 424 mg
- Fat: 19 g
- Carbohydrates: 56 g
- Fiber: 17 g
- Protein: 30 g
Keywords: broccoli and quinoa recipe, broccoli quinoa salad