Mediterranean Quinoa With Broccoli
Although most package directions instruct you to steam quinoa in double the volume of water, my preferred way is to cook quinoa like pasta: in ample water. That technique not only results in fluffy quinoa but also makes it possible to cook other ingredients, such as broccoli, in the same pot. Because quinoa is a complete protein (it contains all the essential amino acids), this vegetarian dish is hearty enough to stand on its own, perhaps accompanied by some crusty whole-grain bread and cheese.
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- 1 1/2 cup(s) quinoa rinsed
- 1 1/2 pound(s) broccoli
- 1-2 lemons
- 1/2 cup(s) oil-packed sun-dried tomatoes
- 5 tablespoon(s) olive oil (may use the oil from the sun-dried tomatoes)
- 1/2 teaspoon(s) salt
- 3-4 ounce(s) fresh feta
- Bring a large pot of water to a boil over high heat. Add the quinoa and cook uncovered for 6 minutes.
- Meanwhile, cut the broccoli stalks into 3/4-inch pieces and cut the broccoli tops into small florets. Add to the pot; reduce the heat to medium-high and return to a boil. Cook for 5 to 6 minutes, until the quinoa has no opaque dot of uncooked starch in the center.
- While the broccoli is cooking, squeeze enough juice from the lemon(s) to yield 1/4 cup. Coarsely chop the sun-dried tomatoes and place in a large bowl.
- Drain the quinoa and broccoli well. Transfer to the bowl and stir until the steam subsides. Add the lemon juice, oil and salt. Serve warm or at room temperature.
This recipe is a personal recipe added by SFwondergirl and has not been tested or endorsed by MyRecipes.
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Mediterranean Quinoa With Broccoli Recipe at a Glance
- COURSE: Side Dishes/Vegetables