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.
