Double Broccoli Quinoa Recipe

If it’s superfoods you’re after, this double broccoli quinoa recipe is a surefire winner! A perfect choice for any season, this simple dish can be rustled up for a tasty lunch or a delicious dinner. By taking a healthy serving of broccoli, cooking it up and pureeing half of the florets to make a pesto and adding quinoa, chilli oil, and sliced avocado, you can create a nutritious, tastebud-tingling meal with minimal stress. If you’re tempted, here’s all the information you need to make double broccoli quinoa today. 

Ingredients (to serve 4-6 people)

  • 3 cups of cooked quinoa
  • 5 cups of raw broccoli, chopped into small florets and stems
  • 3 medium-sized cloves of garlic
  • ⅔ of a cup of sliced, toasted almonds
  • 2 pinches of salt
  • 2 tablespoons of lemon juice
  • ¼ of a cup of olive oil
  • ¼ of a cup of coconut milk, cashew cream or double/heavy cream
  • ⅓ of a cup of grated Parmesan cheese
  • Toppings (optional): chopped basil, chili fire oil, crumbled feta or goat’s cheese, sliced avocados

Cooking instructions

  • Heat the cooked quinoa and set to one side.
  • Pour water into a large saucepan, add the broccoli and bring the water to simmering point. Add a pinch of salt and cook for 1 minute. Transfer the broccoli florets and stems to a strainer and leave under cold running water until the vegetable stops cooking. Put the broccoli to one side.
  • To make your pesto, take 2 cups of the broccoli and puree with the garlic cloves, half of the cup of almonds, salt, lemon juice, and Parmesan in a food processor. Drizzle the olive oil and coconut milk or cream and keep blending until the mixture is smooth.
  • Take half of your pesto and toss with the quinoa and the remaining broccoli florets. Try the dish and add a touch more salt or lemon juice if required. Serve on a plate or platter, adding the toasted almonds, a drop of chili oil and any other toppings you wish to include.


To cook the quinoa, you’ll need to rinse the quinoa in a strainer, and then place it in a medium saucepan, adding two cups of water (or broth if you’d prefer) and salt to season. Reduce the heat once the water starts to boil and simmer until the quinoa is soft and fluffy. This should take around 15 minutes. The top of each grain should be tender. Once cooked, drain the excess water.

To make the red chili fire oil, you’ll need ½ cup of extra-virgin olive oil and 1 ½ teaspoons of crushed red pepper flakes. Place the oil in a small pan and heat gently, adding the red pepper flakes once the oil is hot enough to saute them. Avoid turning up the temperature so high that it starts to smoke or burn. If you can, it’s best to make the oil the day before you plan to cook the dish. Once the oil is cooked, allow it to cool and then store it in the refrigerator. Take the oil out of the fridge and allow it to reach room temperature before using it. 

To make your broccoli pesto, you can use a food processor, a hand blender, or a blender. 

Variations and alternatives

This is a really versatile dish, and there’s scope to add your own toppings and to use different ingredients if you don’t have those listed in the pantry. If you don’t have quinoa, you can use a different grain, for example, millet, farro, barley, orzo, brown rice, or pasta. You can also use it as an accompaniment for a more substantial dish and serve it with or over a frittata or omelet, and you can add different toppings and base ingredients. Tofu works well, and ideas for tasty toppings include goat’s cheese, feta, sliced avocados, toasted nuts, and other vegetables, such as peppers, mushrooms and tomatoes. You can also use any extra pesto with crackers or pasta or as a sauce for a lamb, beef, turkey, mushroom or halloumi burger. 

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4-6

Total time required: 20 minutes

If you’re looking for a tasty, simple, quick, nutritious meal, this is a fantastic recipe to try. Whether you’re rustling up a healthy lunch for friends, or you’re cooking for the family in the evening, you can mix and match toppings and ingredients to find a formula that works for you. Experiment with different grains and vegetables, add extras, and cook more if you plan to save some for another day.

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