Broccoli Pesto "Risotto"

This was such an interesting invention!  When I started this dish I had it in my head that it was going to taste purely of basil.  As the dish evolved, it turned into this flavorful and nutty deliciousness that was incredibly satisfying!!  The quinoa, broccoli and cashews provide ample amounts of protein while the flavors of the pesto make this dish scrumptious!  ENJOY....

Broccoli Pesto "Risotto"

2 small bunches of broccoli

2 cloves garlic -cut into 4 pieces

1 shallot - cut into 4 pieces

1 cup Quinoa

3 Tablespoons olive oil

1/2 Tbsp Herb Stop Garlic Granules

6 Tablespoons of my Perfect Vegan Pesto

Approximately 3 cups Vegetable Broth

Nutritional Yeast (optional)

Separate the broccoli florettes from the stalk.  Peel the stalk until it looks fresh (no brown spots) and slice into 1 1/2 inch sections and cut into strips.  In a medium sauce pan, bring water to a boil and broccoli stems for 3 minutes.  Add the florettes for 2 1/2 minutes.  Drain and set aside.  In a large skillet add 1 tablespoon olive oil.  When the oil is warm add the garlic cloves and shallot.  Sautee until golden brown.  Remove garlic and shallot and set aside.  In the same pan add the broccoli and sautee until the broccoli has a nice garlic-y flavor - about 2-3 minutes.  Set aside.  In the same skillet add 2 tablespoons of olive oil, 1/2 tablespoon garlic granules and 2 tablespoons pesto.  Using a garlic press, press the garlic and shallot into the same skillet.  Heat over medium heat until bubbly.  Add quinoa until the quinoa is coated with the pesto mix.  Add 1 cup vegetable broth.  Cover and allow to simmer on medium-low heat for 25 - 30 minutes.  In intervals of 5 minutes, check on the "risotto" - you will need to add more broth along the way - about 1/2 cup every 5 minutes.  When the quinoa has opened up (you will see the white "germ" come out), add four more tablespoons of the pesto, mix well.  Add the broccoli and gently toss until coated.  Sprinkle with nutritional yeast for a cheesy flavor.  Yummy Yummy!

Peeled and chopped broccoli stalk

Pesto, Olive Oil, Garlic and Shallots bubbling

Delicious!