Charred Broccolini with Garlic and Quinoa

To prepare the broccolini, cut the bottom 1/3 from each broccolini stem. If the stems are still too thick for your liking, cut in half lengthwise. Trim off excess leaves if desired.
In a medium pot, add quinoa and water. Bring to a boil over medium-high heat, then reduce heat and cover. Cook for about 8-10 minutes until the moisture is absorbed. Remove cover and set the pot aside to cool.
Meanwhile, in a large dry skillet over medium heat, add the pine nuts. Heat, stirring often, for about 5 minutes until starting to brown and smell nutty (be careful not to burn). Remove from heat immediately and transfer to the pot of cooked quinoa.
Return the empty skillet to the stove and add the olive oil over medium heat. When hot, add the broccolini and 1/4 teaspoon sea salt. Swirl to coat with the oil and cook for about 4-5 minutes, stirring occasionally.
Then add the minced garlic and cook 2-3 more minutes, stirring frequently until the broccolini is just starting to char (turn brown) and the garlic is also starting to brown in the pan. Remove from heat. Drizzle broccolini with remaining 1 tablespoon lemon juice and stir.
To the cooked quinoa, add the nutritional yeast, black pepper, toasted pine nuts, remaining 1/4 teaspoon salt, and 1 tablespoon lemon juice. Stir to combine.
To serve, add 1 cup quinoa to a plate and layer with a few pieces of the broccolini. This dish is best served immediately. Store in the fridge in an airtight container (can store quinoa and broccolini together for 1-2 days).
This recipe makes about 4 cups quinoa + broccolini.

Charred Broccolini with Garlic and Quinoa

Ingredients

To Serve

Instructions

Notes

Nutrition