The trick to this irresistible broccoli is in the roasting, and with the added Parmesan nutty-tasting quinoa, you’ll be hooked. Together you’ve got a veggie dish with filling fiber and health-promoting phytonutrients.
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2 tablespoons extra virgin olive oil
½ of a yellow onion, finely chopped
1 cup quinoa (mixed, yellow, or red)
¼ cup chopped fresh flat leaf parsley
1 bunch broccoli (usually 1-2 heads, approximately 1½ lbs.)
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons grated Parmesan
1 lemon, cut into wedges
- In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat.
- Add the onion and cook, stirring often, until softened, 3 to 5 minutes.
- Stir in the quinoa, then add 2 cups of water.
- Bring to a boil, cover tightly, reduce heat to low, and cook until the water is absorbed, 12 to 15 minutes.
- Remove from the heat, fluff with a fork, cover again, and let stand for 15 minutes. Stir in the parsley.
- While quinoa is resting, heat the oven to 425°F. Cut each head of broccoli (crown and stem) crosswise into ½-inch thick slices. Put on a rimmed sheet pan and drizzle with the remaining tablespoon oil; toss to coat. Sprinkle with the salt, pepper, and Parmesan and toss again. Roast until tender and barely charred at the edges, about 15 minutes.
- Divide the quinoa and broccoli among plates and serve with a wedge of lemon.
Total fat 10g
Saturated fat 2g
Dietary fiber 4.7g
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness