Avocado Broccoli Pesto Quinoa

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Avocado Broccoli Pesto Quinoa

Yield: 4

Avocado Broccoli Pesto Quinoa

This is a great way to get some broccoli into dinner time. This is a green one, so if you have kids, just change the name to something like “The Green Lantern Quinoa” and chop the broccoli really small. They will l eat it up.


1 large avocados (sliced)

1 cup quinoa

5 cups broccoli (chopped)

4 cloves garlic (peeled & pressed)

1 cups almonds (raw) (chopped)

1/3 cups nutritional yeast

¼ cups coconut milk (unsweetened)

¼ tsp dulse

1 large lemon (juiced)

1/8 cup olive oil

1 cup basil (chopped)

Black pepper (to taste)


  1. Gather the ingredients.
  2. In a large pot, boil some water to cook the broccoli (I usually just place my colander in the water for quick removal).
  3. Cook quinoa as per package instructions.
  4. Chop broccoli.
  5. Prepare ice bath for broccoli for when it is done cooking.
  6. While you are waiting for the water to boil and quinoa to cook, prepare and measure out the remaining ingredients.
  7. Once the water is boiling for the broccoli, place the broccoli into the colander and cover and cook for 1-2 minutes (just enough time to soften it up slightly).
  8. Remove the broccoli from the pot and set in ice bath for a few minutes. Remove from ice bath and set aside.
  9. Add 2 cups of the broccoli, garlic, ½ cup(s) almonds, nutritional yeast, olive oil, lemon juice, and dulse to your Vitamix and blend. If you need to thin it up, you can add just a little more coconut milk. Set aside.
  10. Chop the remaining broccoli into smaller pieces.
  11. Add the cooked quinoa to a large mixing bowl.
  12. Add about ½ of your broccoli pesto, basil, broccoli, and almonds. Mix well.
  13. Serve topped with sliced avocados and with a green salad.

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