Broccoli Quinoa Salad with Avocados!!

Ever since I moved out to CA, I've been hearing a lot about this grain called quinoa that is a complete protein. A lot of my co-workers are vegans, vegetarians, or some other type of odd diet, and they always have odd quinoa based salads for lunch. Over time, I started becoming more and more piqued by quinoa, and the final straw was when my friend Pam showed me a recipe she'd found online for a broccoli quinoa salad. She ended up really liking the final product so I put the ingredients on my grocery list. Well, today I went grocery shopping, so I stopped by Trader Joes to pick up some quinoa. When it came to deciding what to make for dinner, the broccoli quinoa recipe jumped to the top of the list!

The recipe can be found on this website, and I recommend that you try it! It is very simple to make, and it doesn't take long at all! When I took my first bite I was unsure as to whether or not I liked it. As I ate a little more I found myself really appreciating the meal. I was nervous that Tim wouldn't like it, but he did! The quinoa was pretty neutral, but it's nice to have another easy grain to whip up for a meal. The broccoli and garlic pesto ended up having a really nice flavor to it, and the avocado and pepper-y olive oil on top really finished the deal. I will make this again.

Broccoli Quinoa (adapted from 101 cookbooks)

Ingredients:
1 cup uncooked quinoa
2 cups chicken broth (you can use water or a combination)
1 pinch salt

6 cups broccoli florets
3 medium garlic cloves
2/3 cup sliced almonds, toasted
1/3 cup grated Parmesan cheese
2 pinches salt
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup heavy cream

1 avocado, sliced

1/4 cup extra virgin olive oil
3/4 teaspoon crushed red pepper flakes

Preparation:
Rinse the quinoa very well for 4 to 5 minutes in a fine mesh strainer. Place the quinoa in a medium saucepan with the chicken broth and pinch of salt. Bring to a simmer, reduce heat, and simmer for about 15 minutes or until the chicken broth is absorbed and the quinoa is fluffed up. The quinoa is done when you can see the curlique in each grain. Drain any excess liquid and set aside.

Make the fire oil by placing the 1/4 cup of olive oil in a small saucepan. Heat until hot, and add the crushed red pepper flakes. Remove from heat and set aside to cool so that the flavors can blend.

Barely cook the broccoli by placing 3/4 cup of water in a large pot and bringing it to a simmer. Add a pinch of salt and stir in the broccoli, cooking covered for one minute or until just barely cooked. Transfer to a strainer and run cold water over the broccoli to stop it from cooking further.

For the broccoli pesto, place 2 cups of the cooked broccoli in a food processor along with the toasted almonds, Parmesan, salt, lemon juice, and half the toasted almonds. Drizzle in the olive oil and cream and pulse until smooth.

When ready to serve, toss the quinoa and remaining broccoli in a large bowl. Add 3/4ths of the broccoli pesto and adjust according to taste. The mixture may need a little more lemon juice, or more salt and papper, or maybe more pesto. Mix in the remaining toasted almonds, as well. Portion the quinoa salad onto plates, and cover with the sliced avocado. Drizzle some fire oil on top, and feast!

Note: Timmy and I discovered that this recipe doesn't keep well, so don't make more than you can eat in one sitting! At least it's easy enough to make for a quick one night meal! This recipe made enough for Tim and I to eat for dinner with a decent amount left over. I think next time, I would try to either make 2/3rds of the recipe, or halve the recipe and serve with something on the side.