Wednesday, July 23, 2008

fancy pants

so fancy that my mom decided to pair it with her best wine [cooler]. you can use brussels sprouts for this, but i'm not a huge fan so i went with broccoli.

quinoa with hazelnut parsley pesto
[from have cake, will travel]

the pesto:
1/4 cup hazelnuts, toasted
1 big or 2 smaller clove(s) garlic, pressed
2 T freshly squeezed lemon juice
generous pinch coarse sea salt
1 bunch curly parsley, stemmed = about 1 1/2 cup, super packed
2 T extra virgin olive oil

in a food processor, combine hazelnuts, garlic, and lemon juice. pulse several times to grind the nuts.

add salt and parsley, process for a minute. drizzle EVOO and process until well combined, scraping the sides with a rubber spatula to make sure all’s well mixed.

set aside.

the quinoa:
1 cup quinoa, well rinsed
2 cups pure water

bring water to a boil in a medium saucepan. add quinoa and cook on medium heat, uncovered, for 10 minutes. drain quinoa, spread on a cookie sheet to let cool.

combine pesto with quinoa in a large bowl.

the broccoli:

1 broccoli crown, rinses and chopped
pinch coarse sea salt
1 T olive oil
1/4 cup chopped white onion
juice of half a lemon

in same medium saucepan used to cook the quinoa, heat oil and onion, cook until translucent, on medium heat.

add broccoli, lemon juice, and salt, cook until tender, about 5-7 minutes.
add a squirt of water if the broccoli stick a bit, to deglaze.

stir into quinoa pesto. serve warm, or at room temperature.

1 comment:

Caviar and Codfish said...

heehee.. love the [cooler]!