Quinoa Broccoli with Broccoli pesto GF/DF

A wonderful boost for liver and detox, high in sulphur and bonus of essential fats too!


  • 3 cups cooked quinoa, choose red, black or mixed
  • 5 cups raw broccoli, cut into small florets and stems
  • 3 medium garlic cloves
  • 2/3 cup sliced or slivered almonds, or pine nuts
  • 1/3 cup freshly grated Parmesan or use a goats feta
  • 2 big pinches mineral salt (I like Himalayan)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup cold pressed olive oil
  • 1/4 cup greek yoghurt (dairy free omit)
  • Optional toppings:
 torn basil, sliced avocado, olives, sun-dried tomatoes


Cook the quinoa and set aside.

Now barely cook the broccoli by steaming for a minute then cool by running cold water over it.  Set aside.

To make the broccoli pesto puree two cups of the steamed broccoli, the garlic, 1/2 cup of the almonds, Parmesan, mineral salt, and lemon juice in a food processor.  Drizzle in the olive oil and yoghurt and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.  Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more mineral salt or an added squeeze of lemon juice.

Turn out onto a serving platter and top with the remaining almonds, a drizzle of oil, and some sliced avocado or any of the other optional topping.

Dairy Free, Gluten Free, Recipes