Use every part of the broccoli in this fresh and filling meal! Broccoli is the star of the show, with background singers quinoa, avocado, and lemon. Vegan, gluten-free, WFPB.
3cupsuncooked quinoa (or 6 cups pre-cooked quinoa if you have it on hand)
2-3clovesof garlic (peeled)
1avocado (sliced)
1/2teaspoonsalt (plus more to taste)
crushed red pepper flakes (optional)
Instructions
For the Sauce
Bring a large pot of water to a boil.
Prepare the broccoli by trimming the stems and slicing into 1/4” thick rounds, and cutting the florets into bite size pieces.
Add the garlic cloves, broccoli stems, and 1 cup of florets into the boiling water, and cook for 3-4 minutes, until the stems are tender. Remove the stems, garlic, and florets to a blender or food processor with a handheld strainer, leaving the cooking water in the pan.
Add the remaining florets to the water and cook for 2-3 minutes, until bright green and crisp-tender.
Strain the florets and run under cool water to stop the cooking process. Use the same pan to cook the quinoa if you don’t already have it on hand. Set the florets aside.
Add the cashew cream, water, lemon juice/zest, and salt to the blender or food processor.
Puree the sauce until smooth, adding additional water to thin as necessary. Season with salt and pepper to taste.
For the Quinoa
Toast quinoa in a dry pan for 3-5 minutes over medium heat, stirring often.
Add 3 cups of water and a pinch of salt, and bring to a boil.
Reduce heat to simmer, and cook for 10-15 minutes until the water is absorbed.
Alternatively, prepare the quinoa in an Instant Pot or other pressure cooker using this method.
To Serve
Mix the sauce with the quinoa, then plate along with the cooked broccoli florets, avocado slices, and any of the optional toppings such as crushed red pepper flakes or chopped cashews or slivered almonds.
Notes
*If you only want to make enough Savory Cashew Cream for this recipe, here are the ingredients and amounts needed to replace the 1/2 cup called for: 3/4 cup raw cashews, cooked along with the broccoli stems to soften 1/2 cup water 1/2 tsp. light miso, optional 1 T. nutritional yeast, optional 1 tsp. salt