Vegan MoFo Recipe #5
This recipe is: Vegan and Gluten Free
I made this salad twice in one week. We also took it camping and it was delicious and super filling. I really liked the idea of making broccoli pesto. Super yummy!
3-4 broccoli heads, cut into florets
1/2 cup almonds
1/4 cup olive oil or more
salt and pepper to taste
2 1/2 cups cooked quinoa
1/4 cup flame raisins
1/4 - 1/2 tsp salt
1. Put 1/4 cup - 1/2 cup salt in a medium sized saucepan. Bring to boil. Blanch broccoli for about 2 to 3 minutes. You do not want to completely cook the broccoli just cook a little bit to take the bite off. After you blanch the broccoli, drain, and put broccoli into an ice bath for a few minutes.
2. To make the pesto in a food processor place 2/3 of broccoli and almonds and pulse till smooth. Add olive oil, salt and pepper, and blend. Correct seasoning.
3. Cut remaining broccoli into small bite size florets. Mix all the ingredients together and serve.