So a warm quinoa pilaf fit the bill! A Broccoli, Basil & Avocado Quinoa Pilaf! Nutty, crunchy, warm, flavorful and delicious!
nutty and delicious quinoa!
And, it’s gluten free, vegan, and Body Ecology Diet friendly!
Broccoli Basil & Avocado Quinoa Pilaf! Yum!
Here’s what you need:
3/4 cup quinoa, cooked in 1 1/2 cups veg stock
juice of 1/2 a lemon
warm and crunchy veggies:)
Preheat your oven to 400 degrees. Place your broccoli florets on an olive-oil-sprayed baking sheet. Spray the florets with EVOO and bake for 20 minutes, flipping half way. Cook your quinoa until the liquid absorbs, about 15 minutes.
Meanwhile, toast your pine nuts, and saute your onion in 1 tsp EVOO with salt and pepper. Let it soften for about 3 minutes, then add in your mushrooms. Let them cook for about 3 more minutes, and then finally add in your garlic and red pepper. Let those cook until they are still crisp and bright red, about 3 minutes.
After your quinoa has absorbed all the liquid, take it off the heat. Before you “fluff it” with a fork, place your minced basil in the pot, and cover with the lid, allowing it to steam for a few minutes. Then, fluff it, and stir in your veggies (except the avocado), roasted broccoli, and toasted pine nuts. Top with your diced avocado and enjoy!
With this fabulous pilaf, I served Lobsta Bakes ‘ wild, ocean-caught grouper! It was so sweet and succulent! I broiled it in 1 tsp EVOO, salt, pepper, chili powder and paprika. YUM!
rich and creamy avocado!
This meal was delicious! It was the exact flavor/texture combination I was in the mood for! It was warm and comforting, yet light and lovely! The flavor just exploded with the fresh basil and bright lemon juice. And the subtle garlic undertone paired beautifully with the nutty quinoa.
crunchy red peppers!
Next, the textures were wonderful. The avocado was creamy, while the red peppers and broccoli were crunchy. The pine nuts had a nice, buttery bite, while the quinoa *popped* in your mouth. So fabulous!
And finally, the colors jumped off the dark quinoa! The lemony green avocado, bright red peppers, toasty cream pine nuts, and dark green broccoli. A beautiful display dish of goodness!
gluten free, vegan, and Body Ecology Diet friendly!
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