Spicy-Broccoli Quinoa

Happy St. Patrick's Day!

Do you cook anything special for St. Patrick's Day?

This Spicy Broccoli Quinoa would be fun to make for St. Patty's Day. It is definately a healthy alternative to corned beef and hash, which I actually love but it doesn't love me so much.


Well, to those of you who aren't used to eating bright green foods for your main course, I hope you will take my word for it that this dish was excellent! After my husband and older son hesitantly took there first bite they both said "Oh! It's really good!" Uh, thanks for the vote of confidence guys.

The Parmesan and cream really make this dish rich and delightful, while the garlic, lemon and parsley make it fresh and crisp. The biggest surprise was the infused chile oil. Excellent! It took all of 8 minutes to make and the little bit of kick it gave the quinoa really made this 5 stars. ;-)

slightly adapted from 101 Cook Books

SERVES 4-6 TIME 15 MINUTES ACTIVE, 30 MINUTES COOKING

You Will Need:


3 cups cooked quinoa*


5 cups raw broccoli, cut into small florets and stems


1 garlic clove


big handful fresh, flat leaf parsley


2/3 cup sliced or slivered almonds, toasted


1/3 cup freshly grated Parmesan


2 big pinches salt


2 tablespoons fresh lemon juice ( 1/2 lemon)


1/4 cup olive oil


1/4 cup half and half


** Fire Oil

Putting it all together:

Cook the quinoa by boiling twice as much water as quinoa ( so 2 cups water and 1 cup quinoa in this case). Put quinoa in a sieve, rinse under cool running water. Add quinoa to boiling water, lower heat, cook covered for 15 minutes. Remove from heat, let stand covered for 15 more minutes.

Now barely cook the broccoli by pouring 1 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for one minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree one cup of the cooked Broccoli, the Garlic, 1/2 cup of the Almonds, Parsley, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Spoon onto plates, top with the remaining almonds, a drizzle of the chile oil.

* Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 11/2 teaspoon crushed red pepper flakes. In a small saucepan over low heat, add EVOO, stir in the crushed red pepper flakes and let infuse for 5-8 minutes, ma

king sure not to let oil get to hot. The chilies should not smell acrid or burned. Set aside and let cool, then store any unused oil in refrigerator. Bring to room temp again before using.