Author Notes
Combine broccoli with nutty browned butter, toasted quinoa and pine nuts, salty feta, a squeeze of lemon juice for acidity, and just a sprinkle of cilantro. —Vicky | Things I Made Today
Ingredients
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3/4 cup
red quinoa, dry
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2 tablespoons
olive oil, divided
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1
large head of broccoli, stalks and florets coarsely chopped
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Kosher salt
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freshly ground black pepper
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2 tablespoons
unsalted butter
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1/4 cup
raw pine nuts
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pinch of red pepper flakes
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1 tablespoon
fresh lemon juice
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1/5 cup
feta cheese, crumbled
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1/4 cup
cilantro, chopped
Directions
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Preheat oven to 450F.
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Rinse quinoa thoroughly in a fine mesh strainer for about two minutes to get rid of some of the bitterness. Drain well.
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Meanwhile, toss broccoli with remaining 2 tablespoons olive oil, salt, and freshly ground black pepper. Roast for 15-20 minutes, until broccoli has browned a bit on the edges and is tender.
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In a small saucepan, melt butter over low heat. Add pine nuts and cook for about 5-7 minutes, stirring occasionally, until butter is browned and pine nuts are toasted. Remove from heat, let cool slightly, and stir in red pepper flakes and lemon juice.
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When quinoa is cooked, fluff slightly with a fork. Toss with broccoli, brown butter sauce and pine nuts, feta, and cilantro.
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