Cheezy Broccoli Quinoa Pilaf
Cheezy Broccoli Quinoa Pilaf takes approximately 35 minutes from beginning to end. One portion of this dish contains approximately 11g of protein, 11g of fat, and a total of 273 calories. For $1.32 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have garlic, quinoa, nacho cheese sauce, and a few other ingredients on hand, you can make it. This recipe from Nutrition Stripped has 436 fans. Several people really liked this side dish. It is a good option if you're following a gluten free diet. With a spoonacular score of 97%, this dish is awesome. Cheezy Broccoli Quinoa Burgers, Quinoa Pilaf with Tempeh and Broccoli, and Spiced Cod With Broccoli-quinoa Pilaf are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
¼ cup almond milk
1 tablespoon apple cider vinegar
2 cups fresh broccoli, chopped
dash of cayenne pepper
2 tablespoons dijon mustard
1-2 cloves fresh garlic, minced
dash of ground cumin
fresh ground black pepper, sea salt to taste
Use all of the cheese sauce below
heaping ½ cup nutritional yeast
2 tablespoons olive oil
1 cup quinoa (red, white or combination)
2 cups vegetable stock
Equipment:
pot
sauce pan
Cooking instruction summary:
Cook 1 cup dry quinoa to 2 cups vegetable stock. Boil for at least 20 minutes, and fork to fluff. Yields about 3 cups of cooked quinoa or more. In the meantime while the quinoa is cooking, make the sauce.Set this sauce aside until quinoa is finished cooking.Pour McKels Ultimate Cheeze Sauce into the pot with the cooked quinoa, steamed broccoli, toasted/or raw pine nuts, and stir to combine the sauce with the broccoli and quinoa. You may add additional almond milk to thin the sauce a bit. The goal result is a thick and creamy quinoa.Garnish with pine nuts and fresh black pepper.Enjoy!Combine all the ingredients for the sauce in a small saucepan at low/medium heat and stir until combined.Gradually start with cup almond milk and gradually increase to the desired consistency- the goal is for it to be thick enough to cover a spoon but thin enough to stir easily. Remember the quinoa will absorb a lot of this liquid.Adjust all seasonings to taste.Use over vegetables, quinoa, legumes, etc.
Step by step:
1. Cook 1 cup dry quinoa to 2 cups vegetable stock. Boil for at least 20 minutes, and fork to fluff. Yields about 3 cups of cooked quinoa or more. In the meantime while the quinoa is cooking, make the sauce.Set this sauce aside until quinoa is finished cooking.
2. Pour McKels Ultimate Cheeze Sauce into the pot with the cooked quinoa, steamed broccoli, toasted/or raw pine nuts, and stir to combine the sauce with the broccoli and quinoa. You may add additional almond milk to thin the sauce a bit. The goal result is a thick and creamy quinoa.
3. Garnish with pine nuts and fresh black pepper.Enjoy!
4. Combine all the ingredients for the sauce in a small saucepan at low/medium heat and stir until combined.Gradually start with cup almond milk and gradually increase to the desired consistency- the goal is for it to be thick enough to cover a spoon but thin enough to stir easily. Remember the quinoa will absorb a lot of this liquid.Adjust all seasonings to taste.Use over vegetables, quinoa, legumes, etc.
Nutrition Information:
covered percent of daily need
