Quinoa with Broccoli-Avacado Pesto

As a child I quickly began to like unique recipes because my mother was always making different things. She was the type of person who wanted to make sure her kids got the most nutritious meal possible. One of her favorites as well as mine, was Quinoa with Broccoli-Avacado Pesto. All through high school my friends would come over and she would make this specific dish but they wouldn't dare try it. Of course, I made them try it eventually and a lot of them loved it! Over the years, she evolved her own way of making this recipe that varies a little bit from the one below. My moms version of the recipe is of course much better.

Ingredients:

• 2 heads broccoli, cut into florets
• 8 cloves garlic
• 1/4 cup olive oil, divided
• Sea salt
• 1 avocado
• 3 ounces Parmesan cheese, cut into small chunks
• Lemon juice (optional)
• 1 cup cooked quinoa
• 2 tablespoons pine nuts or almonds
• 1/2 tablespoon butter
• 1/4 pound mushrooms

Directions:

1. Preheat oven to 425 degrees.
2. Toss broccoli and garlic with 1 tablespoon olive oil and sprinkle with sea salt. Roast for 15 to 20 minutes, stirring halfway through, until beginning to brown. Set 1/2 cup broccoli aside.
3. Add remaining broccoli, garlic, avocado, Parmesan, and remaining 3 tablespoons olive oil to a blender, and blend until a smooth puree is formed. Taste and season with salt. Stir in lemon juice, if desired.
4. Mix 1/2 cup broccoli pesto and reserved broccoli florets into cooked quinoa. (Save any leftover pesto in the fridge for another use.)
5. Heat a frying pan over medium heat. Add nuts to dry pan and toast, stirring frequently, for 2 to 3 minutes, until fragrant and beginning to turn golden brown. Remove from pan and add to quinoa.
6. Add butter to the same frying pan and let it melt. Add mushrooms and cook until golden brown, stirring occasionally. Add to salad and serve warm.

BY KATIE MORRIS