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
Continue After Advertisement
Ingredients
-
3/4 cup
red quinoa, dry
-
2 tablespoons
olive oil, divided
-
1
large head of broccoli, stalks and florets coarsely chopped
-
Kosher salt
-
freshly ground black pepper
-
2 tablespoons
unsalted butter
-
1/4 cup
raw pine nuts
-
pinch of red pepper flakes
-
1 tablespoon
fresh lemon juice
-
1/5 cup
feta cheese, crumbled
-
1/4 cup
cilantro, chopped
Directions
-
Preheat oven to 450F.
-
Rinse quinoa thoroughly in a fine mesh strainer for about two minutes to get rid of some of the bitterness. Drain well.
-
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.
-
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.
-
When quinoa is cooked, fluff slightly with a fork. Toss with broccoli, brown butter sauce and pine nuts, feta, and cilantro.
See what other Food52ers are saying.