Best Broccoli And Green Bean Quinoa With Broccoli Pesto Recipes

Broccoli and Green Bean Quinoa (With Broccoli Pesto) image

Provided by Itneedslemonjuice

Time 30m

Yield 5-6 cups

Number Of Ingredients 11

5 cups broccoli, chopped small
3 cups green beans, chopped small
1 1/2 cups quinoa, rinsed
1/4 cup olive oil
3 tablespoons lemon juice
4 large garlic cloves, peeled and diced
2 tablespoons almonds, in small pieces
1 1/2 tablespoons mayonnaise
garlic salt
pepper
dill

Steps:

Break down your broccoli into small florets. Peel and chop the stems. You will use 2 cups of the stems and less attractive florets for the pesto and leave the remaining 3 cups of beautiful florets for the quinoa dish.
Boil the 2 cups of broccoli stems for the pesto until they are cooked through. Drain.
Now boil the 3 cups of broccoli and the 3 cups of green beans.
While the broccoli and green beans are cooking, create your pesto. Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly. Set aside.
Once the broccoli and green beans are cooked to your liking, remove from the water. Add the rinsed quinoa to the broccoli/green bean water and boil for about 5-10 minutes (until the quinoa gets fluffy and the little tails pop out). Drain the quinoa.
Throw the quinoa and the vegetables back into the pot and mix well. Add about 1/2 of the pesto to the quinoa mix, combine well and taste. Continue to add the pesto and taste until it is to your liking. Any left over pesto can be stored for later. Add any final seasonings to adjust the dish based on your personal tastes and enjoy!

Nutrition Facts : Calories 381.2, Fat 17.4, SaturatedFat 2.2, Cholesterol 1.1, Sodium 88.1, Carbohydrate 49.3, Fiber 8.1, Sugar 3.2, Protein 11.4

Broccoli and Green Beans image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
2 tablespoons cup extra-virgin olive oil
2 cloves garlic, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired
Sea salt and freshly ground black pepper

Steps:

In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.