This recipe is a really easy way to jazz up broccoli. I love roasting broccoli because it brings out its natural sweetness, while allowing the broccoli to retain a bit of a bite. The light coating of quinoa adds a really interesting contrast in texture as well as a huge punch of protein. Broccoli is high in fiber, and both quinoa and broccoli have a ton of great vitamins and nutrients. You won’t be thinking about the health factor, though – this delicious absolutely addictive, and I am bummed I didn’t double the recipe. The heat from the crushed red pepper flakes works well with the creaminess of the cheese and nuttiness of the quinoa. We ate this as a main course, but it would be a really healthy and delicious side dish.
Roasted Broccoli and Turkey Stock Quinoa
1 crown broccoli, cut into florets
1/4 cup olive oil
1 tsp. crushed red pepper flakes
Kosher salt and freshly cracked black pepper
1/2 cup quinoa
1 cup homemade turkey stock
Juice from 1/2 lemon
Parmesan cheese, shredded
Preheat oven to 375º.
Meanwhile, toss broccoli florets with olive oil, crushed red pepper flakes, kosher salt, and freshly cracked black pepper. Place on a baking sheet lined with tin-foil and roast 40 minutes until tips are charred and broccoli is tender.
Once in the oven, bring turkey stock to a boil. Add quinoa and reduce heat to medium-low. Stir to combine and cover. Simmer 15 minutes until most of liquid is absorbed. Turn off heat and let stand another 15 minutes.
Add broccoli to quinoa pan and toss to combine with lemon juice. Top with shredded cheese.