When I cook grains, I like to make up a big batch of them so I have lots and lots leftover for other dishes throughout the week. Last night, I whipped up a huge batch of quinoa and used some of it to make a yummy and comforting supper: "Cheezy" Quinoa with Broccoli. Kind of like mac and cheese with broccoli, but gluten free, low fat, high protein and of course, vegan! It was so luxurious and rich but yet so nutritious, I knew I would have to share it with you right away! I used some of the leftover quinoa in my lunch today, a salad with spinach, avocado, sunflower seeds and a lime-macadamia dressing - so good! The rest of the leftover grains will either get rolled into nori to make veggie sushi rolls or baked into quinoa omelet breakfast muffins! Recipes will follow. . . <3
"Cheezy" Quinoa with Broccoli
- 1 cup quinoa
- 2 cups broccoli, chopped into itty bitty florets
- 1/4 cup tahini
- 1 clove garlic, finely minced
- 1 tbsp white miso paste
- 1 tbsp Dijon mustard
- 2 tbsp tamari soy sauce
- 1 tbsp olive oil
- 2 tbsp lemon juice or apple cider vinegar (or both!)
- 1/2 cup nutritional yeast
- S&P to taste
Bring 2 cups of water to a boil in a large saucepan and stir in the quinoa. Reduce the heat to a low simmer and cover the pot with a lid. The quinoa should be cooked in about 15 minutes. You'll be able to tell when it's cooked as the little "tails" become present and the grains have doubled in size.
Turn off the heat, add the broccoli and cover with the lid while you make the sauce. This steams the broccoli ever so slightly, so the texture is more tender but the nutrients are better preserved.
Whisk together all the other ingredients except the nutritional yeast and season with salt and fresh ground pepper. If you find that your sauce has turned into a super thick paste (tahini can be funny that way), just add a tablespoon of water at a time and stir it well until a saucier consistency is reached.
Stir the sauce and nutritional yeast into the quinoa and broccoli and re-season with salt and freshly ground pepper.