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 1 ½ 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, one to five 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 half-inch thick slices. Put on a rimmed sheet pan and drizzle with the remaining tablespoon of 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.
Each serving contains:
Total fat 10g
Saturated fat 2g
Dietary fiber 4.7g