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:
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.
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.
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.