·6 cups cooked quinoa
·3 heads of broccoli, chopped into florets and stems chopped into 1” pieces and kept separate from florets
·4 cloves garlic, peeled
·1 lemon, juiced
·1 avocados
·1 cup blanched almonds, soaked for at least an hour and drained
·3 tablespoons nutritional yeast
·1 teaspoon salt
·Freshly ground black pepper, to taste
For topping:
·Crushed red pepper flakes, optional
·1/2 cup slivered almonds, toasted
·1 avocado, sliced
Bring a large pot of water to a boil. Then, add the broccoli stems and garlic cloves and cook for 5-6 minutes, or until stems are tender. Remove stems and garlic cloves from the water with a strainer and place in a blender. Next, add broccoli florets to the boiling water and cook for 2 minutes. Add the cooked quinoa and cook for 1 minute to warm the quinoa through. Drain the florets and quinoa in a fine mesh strainer and return to pan. Add the lemon juice, avocado, almonds, and nutritional yeast, along with 2 cups of water to the blender. Puree until smooth, adding water to thin out, if necessary. Add salt and pepper, to taste. Pour sauce over the quinoa and broccoli florets, then stir to mix the sauce throughout. Serve quinoa topped with toasted almonds, sliced avocado, and crushed red pepper flakes. Enjoy!
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
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