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.

Enjoy!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 4 to 6 servings

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.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• 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

Instructions

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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• 
  All-Clad E7859464 HA1 Hard Anodized Nonstick Dishwasher Safe PFOA Free Chefs Pan/Wok Cookware, 12-Inch, Black

And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!