The Double Broccoli Quinoa recipe by 101 cookbooks was my inspiration for tonight's dinner.
Broccoli Quinoa
2 cups dry quinoa, pre-rinsed
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/2 cup freshly grated Pecorina Romano
2 big pinches kosher salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
1-2 sliced avocado
sliced purple onion, to taste
cubes of goat's milk gouda
dried cranberry
Cook the quinoa according to package instructions and let steam in large, lidded pot.
Pour 1 cup of water in a medium pot and add pinch of kosher salt. Add the 5 cups of broccoli and let steam on medium heat for 2 minutes. Then set aside.
The broccoli puree was made with three cups of the cooked broccoli, garlic, 1/2 cup of the almonds, Pecorina Romano, pinch of salt, and lemon juice in a food processor. Since my processor is a small version of the larger one, I had to do this a little bit at a time and transfer to a larger mixing bowl. I drizzled in the olive oil and cream and used a stick wand to puree together.
Before serving, toss the quinoa, remaining broccoli florets, avocado, onion, and aliced almonds with the broccoli pesto. Turn out onto a serving platter and top with the gouda cubes and cranberry.
Almond-Crusted Tilapia (courtesy of Southern Living)
1 cup sliced almonds, divided
1/4 cup whole-wheat flour
4 (6-oz.) tilapia fillets
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil
Process 1/2 cup almonds in a food processor until finely chopped, and combine with 1/4 cup flour in a shallow bowl.
Sprinkle fish evenly with salt; dredge in almond mixture.
Melt butter with olive oil in a large heavy skillet over medium heat; add fish, and cook 4 minutes on each side or until golden. Remove fillets to a serving plate.
Add remaining 1/2 cup almonds to skillet, and cook, stirring often, 1 minute or until golden. Remove almonds with a slotted spoon, and sprinkle over fish.
Final product:
