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.
Easy Lemon Broccoli Almond Quinoa
- 2 teaspoons extra light olive oil
- 1 large head of broccoli, cut into florets
- 1 shallot, diced
- 2 cloves garlic, minced
- 1/2 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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