Double Broccoli Quinoa
Double Broccoli Quinoa Salad is a favorite summertime recipe. It's always a hit at potlucks, and it's perfect for picnics and cookouts. This recipe serves 12 as a side dish or 6 as a main.
Ingredients
- 5 cups broccoli cut into small pieces
- ¼ cup extra virgin olive oil
- 3 cloves garlic
- ½ cup cashews
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
- 2 tablespoons lemon juice
- 3 cups cooked quinoa
- 1 can (14-ounces) chickpeas drained and rinsed, or or 1 ½ cups cooked chickpeas
- 1 cup Tofu Feta
- 1 cup roasted red peppers diced
Instructions
- Steam the broccoli. Add about an inch of water to a large pot. Place a steamer basket inside and fill it with the broccoli florets. Bring the water to a boil, cover the pot, and let cook for about 5 minutes, until the broccoli is bright green and tender.If you don’t have a steamer basket, you can blanch the broccoli. Bring a large pot of salted water to boil, and have a bowl of ice water standing by. Cook the broccoli in the water for a minute or two. Remove the broccoli with a slotted spoon and plunge into immediately in the ice water.
- To make the broccoli pesto, mix together half of broccoli, garlic, olive oil, cashews, nutritional yeast, lemon juice, and sea salt in a food processor fitted with an s-blade.
- Mix together the broccoli pesto and cooked quinoa in a large bowl until it's thoroughly coated. Fold in the rest of the broccoli, the chickpeas. feta, and roasted red peppers.
- Refrigerated unti ready to serve. Serve cold or at room temperature.