Adapted from Heidi Swanson — September 1, 2009
3 cups cooked Alter Eco Black 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 heavy cream
Optional: Basil, Canaan Fair Trade Chili Infused Olive Oil, Avocado, Crumbled Feta or Goat Cheese
1. Cook quinoa according to package instructions and set aside.
2. Barely cook broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a pinch of salt and stir. Cover and cook for a minute. Transfer broccoli to a strainer and run under cold water until it stops cooking. Set aside.
3. 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.
4. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the Chili Infused Olive Oil (if using), and some sliced avocado or any of the other optional toppings.