This lemon broccoli almond quinoa is so simple to whip up! Toss broccoli with shallots and garlic in a hot wok (or skillet) and cook for just a few minutes before tossing in cooked quinoa, fresh lemon juice, salt & pepper and a drizzle of olive oil.
First of all, those who emailed me recipes (because of that slump I was/am in) THANK YOU! Seriously, I’m so lucky to have you all!
I hope you like broccoli! It’s my most favorite of all the vegetables. Roasted preferred, but my second favorite way to prepare it is to stir-fry it. Basically, any method that yields a caramelized broccoli is my method of choice.
So this little ditty can be a side dish to grilled chicken or fish or can be serves as is for a light meatless main dish. And it takes only a few minutes to whip up. I know you like the sound of that.
It was raining buckets here today, so I made this light and bright lemon broccoli almond quinoa for a quick and simple lunch. Afterwards when I was done cooking, photographing and cleaning up, I curled up on the couch with one of those plates you see (but with a few extra spoonfuls added to it) and enjoyed listening to the rain coming down.
I know a lot of people dislike the rain, on good hair days I do too! But being home with nowhere to go, except when I have to shuttle kids to practices, it’s one of my favorite kind of days.
Look how simple the ingredients are! A big fat head of broccoli, perfectly cooked quinoa, lemon, garlic, a shallot, olive oil and salt & pepper.
If you missed it, I shared the BEST way to cook quinoa the other day. Here’s the link to the step-by-step!
Okay, first things first, heat a 12-inch chefs pan or wok on medium-high heat. Add in a tablespoon of extra light olive oil and once the pan is hot, add in the chopped shallot, minced garlic and about 8 cups (or so) of broccoli florets. Toss, toss, toss the broccoli until it’s tender, yet still bright green and with some caramelized spots.
Then, squeeze in the juice from half a lemon…
…add in the cooked quinoa. I’m using red quinoa, but any will do.
Then throw in 1/2 cup of sliced almonds. Bonus points if you toast them first!
Toss, stir, toss, stir and serve.
I served this lemon broccoli almond quinoa with an extra little squeeze of fresh lemon juice, a drizzle of good extra virgin olive oil and a pinch or two of salt. I like my salt. A lot.
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Easy Lemon Broccoli Almond Quinoa
This broccoli almond quinoa is so simple to whip up! Toss broccoli with shallots and garlic in a hot wok (or skillet) and cook for just a few minutes before tossing in cooked quinoa, fresh lemon juice, salt & pepper and a drizzle of olive oil.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: about 20 to 30 minutes
2 teaspoons extra light olive oil
1 large broccoli crown, cut into florets
1 shallot, diced
2 cloves garlic, minced
1/2 a lemon (juice), plus more for serving
3 cups cooked quinoa
1/2 cup sliced almonds
Kosher salt to taste
extra virgin olive oil, for serving
Heat a large wok or 12-inch chefs pan on medium-high heat. Add in 2 teaspoons of extra light olive oil. Once hot add in the broccoli, shallots and garlic. Cook for 3 to 4 minutes or until the broccoli is tender (yet firm), bright green and with caramelized spots.
Squeeze in the juice from half a lemon, add the quinoa and almonds, cooking until heated through.
Taste and season with salt before serving. Squeeze with a little extra lemon juice and a drizzle of olive oil.
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