This is a hearty quinoa dish for broccoli lovers, and makes for a nice almondy-twist on pesto.  Adapted from 101 Cookbooks.

Ingredients

• 1 c quinoa
• 5 c raw broccoli, cut into small florets and stems
• 2 medium garlic cloves
• 2/3 c slivered almonds, toasted
• 1/3 c grated Parmesan
• 2 big pinches salt
• 2 T fresh lemon juice
• 2 T olive oil
• 3 T heavy cream
• 1/2 zucchini, cut lengthwise and into 1/4″ half moons
• 2 green onions, sliced thinly
• handful slivered basil
• 1 avocado, sliced thinly
• 1/2 c feta, crumbled

Instructions

1. Heat quinoa and 2 c water in a medium saucepan until boiling – reduce and simmer until water is absorbed and quinoa is fluffled up, about 15 minutes or according to package instructions.  Drain any extra water and set aside.
2. Blanch zucchini and broccoli by bringing a small pot of water to a simmer – add a big pinch of salt, stir in veggies.  Cover and cook for 2 minutes, just long enough to take the raw edge off.
3. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
4. Make broccoli pesto puree by combining 2 c cooked broccoli, garlic, 1/2 cup almonds, Parmesan, salt, lemon juice, oil, and cream in a food processor
5. Toss cooked broccoli and zucchini, remaining almonds, green onions, and basil with quinoa.  Serve sprinkled with avocado and feta, and with dollops of pesto.