Quinoa Broccoli with Broccoli pesto GF/DF

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

Ingredients

• 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

Method

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.