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What if you could serve a broccoli dish so delicious that everyone at the table would be begging for more? This one's quick, easy, healthy and a real crowd pleaser!
I know healthy and delicious don't always go together, but in this case, they're like peas in a pod! My family happens to like broccoli, but they LOVED this healthy, flavorful quinoa.
I always knew broccoli was good for you (My mama told me that!) but I didn't realize what a powerhouse of nutrition it was until recently. It's high in fiber, antioxidants, vitamin C, potassium, B6 and vitamin A. Broccoli also has anti-inflammatory, cholesterol lowering and cancer-preventing properties. And this is pretty amazing - recent studies have shown that this verdant veggie may actually be able to prevent (or reverse) some of the damage to blood vessel linings that can be caused by diabetes. Wow, right? On top of all this, broccoli is also low in sodium and is perfect for low-calorie diets; weighing in at only 31 calories per serving!
And then there's quinoa... known as one of the worlds healthiest grains, quinoa is high in protein and fiber and is sometimes referred to as "the mother grain" since it has more vitamins, nutrients, and antioxidants than any other grain.
On it's own, quinoa has a very mild taste, therefore it's a wonderfully healthy "blank pallet" that can take on a myriad of flavor profiles- actually, we've got a ton of quinoa recipes. You can check them all out here.
In addition to being healthy and delicious, this Broccoli Parmesan Quinoa is easy to put together. A pound of broccoli is steamed in the microwave for 3 minutes. Once it's cooled a bit, the broccoli gets chopped super fine. Next, a splash of oil is heated in a large sauté pan with minced garlic and red pepper flakes for a minute or two. Add cooked quinoa and lots of finely shredded parmesan cheese and give it all a good stir. You're done, except for a generous squeeze of fresh lemon juice just before serving.
The first time I made this Broccoli Parmesan Quinoa, I chopped the broccoli by hand. The next time, I decided to something different.
After steaming the broccoli and cooling it a bit, I threw the whole works into the bowl of my KitchenAid Food Processor, a favorite little workhorse in my kitchen.
I pulsed a few times and, voila! That was all it took, the broccoli was perfectly chopped and ready for the next step. Although chopping the broccoli by hand doesn't take that long, the food processor made this recipe super quick.
If you're not sure about quinoa, or perhaps you've tried it and didn't care too much for it, check out this tutorial on How to Make Perfect Quinoa . With this technique, the quinoa comes out light and fluffy with the quinoa grains separate, not all lumped together and soggy. There are a few small steps (explained in the post) that make all the difference in the world. I love to make a big pot of quinoa over the weekend and then use it for healthy salads and sides all week long.
Is the warmer weather getting you in the mood for grilling? Need a delicious, healthy side to go along with your chicken, steak, ribs, pork or whatever it is you're dreaming of? This Broccoli Parmesan Quinoa is it! It would also be great for potlucks, picnics or get-togethers at work. I love that can be made ahead and rewarmed (although it's also wonderful served at room temperature). And you can easily turn it into a main dish by adding shredded rotisserie chicken or roasted shrimp.
Although in many parts of the world, broccoli is a summer crop, beautiful, fresh broccoli is available year round at most grocery stores. Pick up a pretty bunch next time you're shopping and make a batch of this delicious quinoa soon. You don't have to share how healthy it is. You can just smile to yourself when they hand you an empty plate and request "More please!"
P.S. After Scott and I finished the photo shoot for this Broccoli Parmesan Quinoa it was mid-morning and we were hungry. Suddenly (surprise, surprise), I got an idea. I rewarmed the quinoa on two plates and topped each with a sunny side up egg. It was a fun and delicious breakfast... or lunch... whatever you want to call it... it was wonderful!
This is not a sponsored post. I was not compensated by KitchenAid for this post. I just happen to love their products. I was given the KitchenAid food processor last year.
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Broccoli Parmesan Quinoa
Ingredients
- ½ recipe Perfect Quinoa, cooked in low sodium chicken broth
- 1 pound broccoli crowns
- 2 tablespoons extra virgin olive oil
- 2 medium cloves garlic, finely minced
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 cup finely grated Parmesan cheese, use good quality, freshly grated Parmesan
- 2 tablespoons fresh lemon juice
Instructions
- Cut ½-inch off the bottom of the broccoli stalks and discard. Break broccoli into fairly equal sized florets. Place florets in a microwave safe bowl with 1 tablespoon of water. Cover bowl tightly with a lid or plastic wrap. Cook on high power for 2 ½ to 3 ½ minutes. Check after 2 ½ minutes, broccoli should be fairly tender, but not mushy. Remove cover, drain and set aside till cool enough to handle.
- Place drained broccoli on a large cutting board and finely chop OR place broccoli in the bowl of a food processor and pulse just until finely chopped. Don't chop too much or broccoli will liquify.
- Heat 2 tablespoons of olive oil in a large sauté pan over medium low heat. Add garlic and red pepper flakes. Cook for 1-2 minutes until softened and fragrant.
- Add chopped broccoli and 1 teaspoon salt. Sauté for another 2-3 minutes.
- Add quinoa and stir to combine. Add parmesan. Taste and season with more salt, if needed, and freshly ground black pepper. Squeeze lemon juice over the top and stir. Transfer to a serving platter or individual plates or bowls. Garnish with lemon wedges and more parmesan cheese, if desired. Serve warm or at room temperature.
Nutrition
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Loved this! Made a small change and put the broccoli in the food processor without microwaving. Instead I added to the skillet with the garlic and red pepper flakes and sautéed for a bit before adding the quinoa and Parmesan.
Thanks, Lolli!
I make this a lot and really love it. Especially as a vegetarian it’s so great to have such a protein rich dish at the ready to heat up for a quick lunch. Today I made it with diced zucchini and wow - just as good as with broccoli! Yum!!
Awesome! Thank you for letting us know, Rose!
This recipe is a 10+. I am living in Germany and, believe it or not, I don't have a microwave. And, I couldn't find quinoa. So, I did it the old fashioned way and steamed the broccoli for about six minutes with about a quarter of a small head of red cabbage. I hand chopped both (no food processor either) as directed and added 2 cups cooked couscous to substitute for the quinoa. Otherwise, I followed the directions and served at room temperature. Really amazing. With this and other recipes from your site, my German husband is learning to enjoy vegetables for the first time in his life. Thanks!
Thanks so much for sharing your results, Lori!
Can you use frozen broccoli?
This is one recipe that I wouldn't use frozen broccoli for. I think it would get too mushy.
Actually, Chris, I use frozen broccoli to make this and it’s great. I just don’t cook it, I just let it thaw, or thaw it in the microwave. I agree that it might be too mushy if you cook it, but using it thawed is just fine and that’s exactly what I’m about to do.
Thanks for sharing this, Rose! It's so good to know that this works with frozen broccoli!
Oh! I forgot to mention that once the broccoli is thawed, I squeeze the water out of it before putting in the processor and chopping.
Thanks! đź’•
Thank you, Chris! This is a super easy, fast, delicious addition to any table, or, at least for this vegetarian, a bowlful makes a great, quick lunch. Now...call me crazy (you wouldn’t be the first) (or probably the last), but I mixed a bowl of this with some homemade pizza sauce and used it to make a delicious deep dish-style pizza - yum! Layered it with 2 kinds of mozzarella and some veggie pepperoni and oh my gosh, soooo good!! Will definitely be making this many times over and sending the link to other veggie and gluten free friends!
Thanks so much, for sharing your results, Rose!
Wow, that "pizza" sounds wonderful! I'm so happy you tried something so adventuresome with this recipe!
Wasn't this just the greatest last night with a pan full of mushrooms on the side!!!! (And steak for my non vegetarina husband.)
Yum! Sounds wonderful. You're making me hungry! Thanks for taking the time to leave a comment!
I did not chop the broccoli, just added florets. a little garlic salt and cayenne pepper. delicious and easy. thank you.
Thanks, Chris - so happy you enjoyed it!
Tried this recipe out last night and it was a big hit with my family. Definitely gonna add this to our rotation! Thanks!!
That's awesome Mira, so happy you enjoyed it! We love this dish too! 🙂
Someone earlier asked the question, but there was no answer. Have you ever frozen this? I'm the only one in our house that will eat broccoli, so I'd like to be able to store some rather than burn out on it by eating it everyday until it's gone.
Hi Christina, I haven't frozen it as it never lasts that long around here. I would think it would be just fine but I can't say for sure.
This. Is. Awesome! I added diced onion, red bell pepper and zucchini to the garlic saute before dumping in the broccoli and quinoa. Beautiful and delicious!! Thanks for this wonderful recipe. I will make this often!
Mmmm, love your version, sounds delicious!
Love this recipe, so delicious! I have trouble with the quinoa amount however, is half a recipe 1 cup? Thanks!
Yes Jade, that's correct.
I made this tonight and loved it!!! Thanks for posting the recipe. I'm not sure I can eat quinoa any other way now. Simply delicious!!
So glad you liked it Jen! It is so fun to have something so healthy taste so good!
I can't wait to try this recipe! I roast broccoli in the oven with garlic, olive oil, cracked pepper, and lemon zest on a weekly basis. It's so good finished off with some lemon juice. I always eat it over quinoa! I love the sound of your recipe it sounds a lot simpler and less time consuming than how I do it and I bet it tastes amazing. I know what I'm having tomorrow for dinner!
I think you'll love it Melissa! Let us know!
How much quinoa in this recipe?
The quinoa is 1/2 of a recipe for Perfect Quinoa.
I'm not seeing the list of ingredients for the Perfect Quinoa in order to determine what is 1/2 of it. Can you direct me to the ingredients list?
Hi Linda,
If you scroll all the way to the bottom of the Quinoa tutorial, you’ll find the recipe.
Excellent recipe. Does anyone know if it reheats well the following day? I would love to bring leftovers for lunch, but I worry that the broccoli will get too soft.
Yes Jenna, it reheats wonderful!
I made this the other day and it was delicious! Do you think it would freeze well?
I haven't tried to freeze it Karen. Perhaps someone else has.
So many delicious options for topping this vibrant dish. My son in Atlanta is coming for a visit in a couple of months and I will be sure and make this for him. He's a big quinoa fan!
This morning I tried the sunny side up egg over my leftover quinoa/broccoli. So yummy! I am going to use any leftovers I have for this delicious meal more often!
I've always enjoyed broccoli and even got my husband to eat it after we were married 🙂 What a delicious idea to combine it with quinoa, Chris! Love the idea of the egg on top too.
Dear Chris, as I said on Instagram, this recipe is you - it is healthy and colorful and delicious and everything I love about your recipes!
I've "riced" broccoli before (like it better than cauliflower rice), but never combined it with quinoa like this. Wow! Terrific idea. So nutritious, and great flavor. This is genius -- thanks.
I bought a gigantic bag of quinoa for a project and have been looking for ways to use it up, broccoli happens to be my kids' favorite veggie so I'm definitely trying this soon!
We love Broccoli and I agree its a wonderful "pallet" for so many delicious dishes this looks delicious and I love the idea with an egg on top now you have my wheels turning hmmmm love the recipe and it's delicious thanks Chris for sharing.
You're welcome Danielle, hope you enjoy it!
I am such a broccoli fan - so this is a must make for me! It looks lovely and light and it makes me feel better just looking at it - great recipe Chris!
Chris: What a great recipe especially for those who are on a diet like me. I will have to try this.
It's so tasty, you won't feel deprived!
Hi Chris, love broccoli and quinoa, so clever to chopped it up and serve it like this. An egg on top makes this a complete meal. Very nice. Pinned.
I love lighter meals come spring. This is exactly what I'm craving!
Neither my husband or I can get to really like Quinoa though we do not hate it. Maybe this recipe will give us the kick we need to change our minds. Hope you are well Diane
I am not a quinoa fan either and use buckwheat - another non-grain but used like a grain - in place of it ... actually Kasha (roast buckwheat groats which you cook like quinoa). Another advantage is that buckwheat grows readily most places AND it has benefits for blood pressure as well as nearly the protein of quinoa as well as the fiber. The taste is a bit nuttier but it is still subtle enough to work where quinoa works.
I used this recipe as an idea as I didn't have broccoli but did have cauliflower and asparagus so did the buckwheat, cauliflower, parm mix as written and added some asparagus for color!
I always love your healthy and delicious creations, Chris. This is so beautifully done too.
Chris this sounds wonderful and full of health benefits. I try to use broccoli often especially since we don't always get the calcium we need because we don't drink a lot of milk. or dairy products.
With quinoa being a superfood along with the broccoli this is a fantastic dish to serve. Thanks for sharing this recipe. I'll be sure to make this.
Oh my goodness, I love your creativity, Chris! Such a delicious, beautiful dish and the egg on top is genius. I'm a big fan of quinoa and cook it often and can't wait to try this.
I never tried Quinoa before, but I think it's time. Your clicks are delicious Chris 🙂
Love this and perfect with that runny egg! Such lovely photos, too 🙂
This is a definite for me..I love quinoa..and broccoli but am finding it tougher and tougher.Perfect this way.Thanks!
I'd go for that egg on top every time...and a drizzle of hot sauce...my ideal dinner 🙂
It looks so pretty and so simple. I can imagine a piece of salmon on top, at least this is the combination I crave now... 🙂
Love the egg on top, Chris. After days of leftover Easter ham-sandwiches in our future, I need a healthier option soon!
So true Debra!