Quinoa (prounounced keen-wa) is a great addition to any diet.  This gluten-free grain is a protein powerhouse. Broccoli is a super source of calcium. Pair this dish with some white beans or chick peas and you’ve got yourself a healthy complete protein meal that’s ready in minutes.

3 cups cooked quinoa
5 cups raw broccoli, cut into small florets
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches of sea salt
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Optional: top with sliced avocado,chili flakes, crumbled feta or goat cheese

1. Heat the quinoa and set aside. It can also be made now, if not already.  Should take about 15 minutes to cook.
2. Parboil the broccoli by placing 3/4 cup water into a large pot and bringing to a simmer.  Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw crisp off. Transfer to a strainer adn run cold water to stop the cooking. Set aside
3. To make the broccoli pesto, puree two cups of the cooked broccoli, garlic, 1/2 cup almonds, Parmesan, slat and lemon juice in a food processor. Drizzle in the olive oil and cream.  Pulse until smooth.
4. Just before serving, toss the quinoa and remaining broccoli florets with about half the broccoli pesto. Taste and adjust the flavor. You might want more pesto, another pinch of salt or a squeeze of lemon.
5. Serve with a sprinkling of almonds or with any of the optional toppings.

Serves 4 – 6.