Ingredients for Broccoli And Green Bean Quinoa With Broccoli Pesto
- 5 cups broccoli florets
- 3 cups green beans
- 1 cup quinoa
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- Almonds
- 1/4 cup vegan mayonnaise
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill
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How to Make Broccoli And Green Bean Quinoa With Broccoli Pesto
- Wash and trim 5 cups of broccoli florets. Separate 2 cups of stems and less attractive florets for the pesto; reserve the remaining 3 cups of beautiful florets for the quinoa dish.
- Wash and trim 3 cups of green beans.
- Boil the 2 cups of broccoli stems for the pesto until tender (about 5-7 minutes). Drain.
- While broccoli stems boil, prepare pesto: In a food processor or using an immersion blender, combine the cooked broccoli stems, 1/4 cup olive oil, 2 tablespoons lemon juice, 2 cloves garlic, 1/4 cup raw almonds, 1/4 cup vegan mayonnaise (or more, to taste), 1 teaspoon garlic salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh dill. Blend until smooth.
- Bring a large pot of salted water to a boil. Add the 3 cups of broccoli florets and 3 cups of green beans. Cook until tender-crisp (about 5-7 minutes).
- Drain the vegetables, reserving 1 cup of the cooking water.
- Add 1 cup of rinsed quinoa to the reserved vegetable water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all liquid is absorbed and quinoa is cooked through.
- Fluff the cooked quinoa with a fork.
- Gently stir in the cooked broccoli and green beans.
- Add about 1/2 of the pesto to the quinoa mixture. Stir well and taste. Add more pesto to your liking.
- Season with additional salt and pepper to taste.
- Serve warm and enjoy! Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
11g
Carbs
16g
