Broccoli and Green Bean Quinoa with Broccoli Pesto

Packed with wholesome flavors and vibrant colors, this Broccoli and Green Bean Quinoa with Broccoli Pesto is a nutrient-dense dish that's as delicious as it is satisfying. Fluffy quinoa serves as the perfect base for tender, lightly blanched broccoli and green beans, while a creamy broccoli pesto—made with fresh basil, parmesan, pine nuts, and a zesty hint of lemon—ties it all together with a burst of umami. Ready in just 35 minutes, this vegetarian recipe is ideal for a quick weeknight meal or meal prep for the week. Serve it warm or at room temperature, and garnish with extra parmesan or pine nuts for an elegant finishing touch. This recipe is a celebration of healthy eating without compromising on bold, aromatic flavors. Keywords: broccoli pesto quinoa, vegetarian quinoa recipe, healthy broccoli quinoa, quick vegetarian meals.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 teaspoon salt
• 3 cups broccoli florets
• 1 cup green beans
• 1 cup fresh basil leaves
• 1 small garlic clove
• 1 quarter cup parmesan cheese, grated
• 2 tablespoons pine nuts
• 3 tablespoons olive oil
• 2 teaspoons lemon juice
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine mesh sieve.

Step 2

In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Step 3

Bring a large pot of salted water to a boil. Add the broccoli florets and green beans. Cook for 3-4 minutes until tender but still bright green. Drain and set aside. Reserve 1 cup of the cooked broccoli for the pesto.

Step 4

To make the broccoli pesto, combine the reserved 1 cup of cooked broccoli, basil leaves, garlic, parmesan cheese, pine nuts, olive oil, lemon juice, black pepper, and a pinch of salt in a food processor or blender. Blend until smooth, adding a splash of water if needed to achieve the desired consistency.

Step 5

In a large mixing bowl, combine the cooked quinoa, remaining broccoli florets, and green beans. Add the broccoli pesto and toss to coat everything evenly.

Step 6

Serve warm or at room temperature. Optionally, garnish with additional parmesan cheese or a sprinkle of pine nuts.

Nutrition Facts

Serving size	(1193.2g)

Amount per serving	% Daily Value*
Calories	1267.9

Total Fat 72.0g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 9.9g
Cholesterol 20mg	0%
Sodium 4159.4mg	0%
Total Carbohydrate 118.4g	0%
Dietary Fiber 12.2g	0%
Total Sugars 8.8g
Protein 47.3g	0%

Vitamin D 0IU	0%
Calcium 489.7mg	0%
Iron 10.8mg	0%
Potassium 636.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 14.4%

Carbs: 36.1%