Quinoa Broccoli Bowl

By S. Danford

Ingredients

• 1 cup quinoa
• 2 large heads broccoli, chopped into small florets
• 1 large yellow bell pepper, chopped
• 1/2 cup raw pine nuts
• 3 1/2 T nutritional yeast
• 2 t fresh tarragon
• 1 t sea salt
• 1 T olive oil
• 1 t raw apple cider vinegar
• 1 t agave nectar
• 1/2 cup flat leaf parsley, chopped

Preparation

Step 1

Rinse the quinoa thoroughly.
Bring 2 cups of water to a boil.
Cover and reduce heat to low and simmer for 12-15 min
When the water has been absorbed, turn off the heat. Keep covered and set aside.
Fill a saucepan with 2 inches of water.
Add the broccoli and cover.
Steam the broccoli until tender but not mushy, about 4-5 minutes. (If a fork inserts easily into the stems, it's done).
Remove the lid and set aside.
In a blender, combine the bell pepper, pine nuts, yeast, tarragon, salt, olive oil, vinegar, and nectar into a smooth dressing.
In a large bowl, gently mix the quinoa and broccoli.
Add half of the sauce and toss lightly. Test to taste.
Garnish with parsley.

Serves 4