broccoli and quinoa recipe

Written BySheba G Updated On
broccoli and quinoa recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best broccoli and quinoa recipe

I’ve been making this broccoli and quinoa recipe for years, and it’s always a hit with my family. The combination of the slightly bitter taste of the broccoli and the nutty flavor of the quinoa is a perfect match. I love that it’s a one-pot meal, so cleanup is easy, and it’s also a great way to get in some extra fiber and protein.

I’ve served it at family gatherings, potlucks, and even just as a weeknight dinner. My kids love helping me cook it because they get to use the fun ingredients like broccoli and quinoa. It’s also a great way to use up any leftover veggies we have in the fridge.

One of my favorite things about this recipe is that it’s so versatile – I can make it in big batches for a crowd or scale it down for just one or two people. The best part is that it’s incredibly healthy, with all those vitamins and minerals from the broccoli and the protein from the quinoa. My husband is always raving about how delicious it is, and I’m happy to oblige him by making it again and again.

We’ve even taken it on-the-go, packing individual portions in containers for an easy lunch or dinner. It’s truly one of our favorite recipes, and I’m so excited to share it with you today! I’ve been making this recipe for years, and every time I do, I’m reminded of why I fell in love with cooking in the first place – it brings people together!

My friends all rave about this dish when they come over for dinner parties, and now I’m excited to share it with all of you.

Broccoli and Quinoa Bowl

Broccoli and Quinoa Bowl

4.7 from 630 votes

A nutritious and flavorful dish featuring tender broccoli and protein-packed quinoa. Topped with a tangy lemon vinaigrette and toasted almonds for added crunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Quinoa

1 cup quinoa
2 cups water
1 tsp salt

For the Broccoli

4 cups broccoli florets
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Lemon Vinaigrette

2 tbsp lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
1/4 tsp black pepper

For Garnish

2 tbsp sliced almonds

👨‍🍳Directions

1Preheat oven to 400°F.
2Rinse quinoa under cold water until water runs clear.
3Combine quinoa, water, and salt in a medium saucepan.
4Bring to a boil over high heat.
5Once boiling, reduce heat to low, cover, and let simmer for 15 minutes or until quinoa is tender and water is absorbed.
6Fluff with a fork and set aside.
7While quinoa is cooking, toss broccoli florets with olive oil, salt, and black pepper on a baking sheet.
8Spread them out in a single layer.
9Roast in the preheated oven for 20-25 minutes or until broccoli is tender and edges are lightly browned.
10In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
11Taste and adjust seasoning if needed.
12In a large bowl, combine cooked quinoa and roasted broccoli.
13Drizzle the lemon vinaigrette over the top and toss gently to combine.
14Taste and add more salt or pepper if needed.
15Garnish with toasted almonds before serving.

🔧Equipment

Medium saucepan with lid
Baking sheet
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: To toast almonds, place them in a dry pan over medium heat and stir frequently until fragrant and lightly golden. You can also add other vegetables like bell peppers or cherry tomatoes to this dish.

This broccoli and quinoa recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. It’s also an excellent way to get in some extra fiber and protein.

To store leftovers, simply refrigerate or freeze them in airtight containers. Reheat by steaming or microwaving until hot through.

When reheating frozen leftovers, add a splash of water if they seem dry.

❓ Frequently Asked Questions About Broccoli and Quinoa Bowl

Q1: What type of quinoa should I use for this recipe?

I recommend using white quinoa for this recipe as it has a milder flavor than other varieties.

Q2: Can I substitute other types of vegetables for the broccoli?

Sure! Feel free to experiment with other vegetables like cauliflower or carrots – just adjust the cooking time accordingly.

Q3: How do you prevent the quinoa from becoming mushy?

To prevent mushy quinoa, make sure you’re using enough water and not overcooking it.

Q4: Is this recipe suitable for vegetarians?

Yes, this recipe is perfect for vegetarians as it doesn’t contain any animal products.

Q5: Can I make this recipe ahead of time?

Yes, you can prepare this recipe ahead of time by cooking the quinoa and steaming the broccoli separately – then assemble everything just before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts