Double Broccoli Quinoa

Adapted from 101 Cookbooks

• 3/4 cup dry quinoa or bulgur or a mix of the two
• 1 1/2 cups veggie stock
• 2 broccoli crowns (about 5 - 6 cups), cut into small florets
• 3 - 4 large garlic cloves
• 2/3 cup chopped walnuts, toasted (divided)
• 1/3 cup freshly grated Parmesan
• 1/2 tsp salt
• 1/4 tsp crushed red chile flakes
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup light cream or half-n-half
• crumbled chevre (goat cheese)

Cook quinoa in a rice cooker with veggie stock until done. Heidi at 101Cookbooks notes to cook it on the stovetop, simply bring the stock to a boil, add the quinoa then reduce to a simmer. Cook for 15 minutes or until the curlique in the grains is visible, remove from heat and strain if necessary.

Blanch the broccoli in a pot of boiling water for one minute, remove with a spider. Transfer to a colander or sieve and run cold water over it to stop it from cooking.

Process 2 cups of cooked broccoli pieces, garlic, half of the walnuts, cheese, salt, red pepper flakes and lemon juice until finely chopped. Slowly pour in oil and cream while the machine is running until the pesto comes together into a smooth, creamy mass.

Toss quinoa and remaining broccoli with about 1/4 to 1/3rd of the pesto. Crumble the chevre and sprinkle it and the remaining walnuts over the quinoa. Toss everything together, taste and adjust quantities as needed.