Broccoli and Green Bean Quinoa with Broccoli Pesto
Packed with wholesome flavors and vibrant colors, this Broccoli and Green Bean Quinoa with Broccoli Pesto is a nutrient-dense dish that's as delicious as it is satisfying. Fluffy quinoa serves as the perfect base for tender, lightly blanched broccoli and green beans, while a creamy broccoli pesto—made with fresh basil, parmesan, pine nuts, and a zesty hint of lemon—ties it all together with a burst of umami. Ready in just 35 minutes, this vegetarian recipe is ideal for a quick weeknight meal or meal prep for the week. Serve it warm or at room temperature, and garnish with extra parmesan or pine nuts for an elegant finishing touch. This recipe is a celebration of healthy eating without compromising on bold, aromatic flavors. Keywords: broccoli pesto quinoa, vegetarian quinoa recipe, healthy broccoli quinoa, quick vegetarian meals.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt
- 3 cups broccoli florets
- 1 cup green beans
- 1 cup fresh basil leaves
- 1 small garlic clove
- 1 quarter cup parmesan cheese, grated
- 2 tablespoons pine nuts
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- 0.5 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh sieve.
In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and green beans. Cook for 3-4 minutes until tender but still bright green. Drain and set aside. Reserve 1 cup of the cooked broccoli for the pesto.
To make the broccoli pesto, combine the reserved 1 cup of cooked broccoli, basil leaves, garlic, parmesan cheese, pine nuts, olive oil, lemon juice, black pepper, and a pinch of salt in a food processor or blender. Blend until smooth, adding a splash of water if needed to achieve the desired consistency.
In a large mixing bowl, combine the cooked quinoa, remaining broccoli florets, and green beans. Add the broccoli pesto and toss to coat everything evenly.
Serve warm or at room temperature. Optionally, garnish with additional parmesan cheese or a sprinkle of pine nuts.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 8.8 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
