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Quinoa with Parmesan Cheese and Broccoli

Quinoa with Parmesan Cheese and Broccoli is a delicious and extremely filling meal or side dish; combining one of the best-known superfoods of non-GMO White organic Quinoa, organic fresh broccoli florets, low-sodium organic vegetable broth, authentic extra-virgin olive oil, lemon zest, fresh lemon juice, fresh organic dill weed, and freshly grated quality parmesan cheese.

When my family is around, they are what I call true meat and potatoes crew, which I guess works well for those who enjoy comfort foods yet also want to eat more healthy foods. You can tell by the blog that the meat and potatoes crew have been around for the last few months.

 

 

Quinoa with Parmesan Cheese and BroccoliToday was my day;  I decided to use it to make a super simple, fresh, delicious, hearty yet healthy meal of Quinoa with Parmesan Cheese and Broccoli to celebrate my day off from work and the absence of the meat and potatoes crew.

Don’t get me wrong; this girl loves comfort food; however, her waistline does not like it so much these days. I just can’t eat like that all the time. I would have to be at the gym 24/7 and still struggle with all the excess calories. The struggle is real for me, avoiding those comfort foods that I love and grew up with. So yeah, a balance has to be key in this household- raise your hand if you feel me on that one. I know you do!

 

 

 

 

Ingredients needed 

  • 2 cups non-GMO White organic Quinoa
  • 2 tablespoon of authentic extra-virgin olive oil
  • 4 cloves of garlic, thinly sliced
  • 4 cups of organic low-sodium organic vegetable broth
  • zest of 1 lemon
  • juice of 1 fresh lemon
  • 2 teaspoons of chopped fresh organic dill weed
  • kosher salt to own taste
  • freshly ground peppercorns to own taste
  • 2 cups of tiny fresh organic broccoli florets lightly steamed
  • 3/4 of a cup freshly grated parmesan cheese

 

 

 

Directions

  1. Rinse the white quinoa well under cold running tap water in a fine-mesh strainer; drain well and reserve.
  2. Heat the authentic extra virgin olive oil in a metal saucepan over medium heat;  add the thinly sliced garlic, sauté the garlic until a light golden brown in color.
  3. Next, add the low-sodium vegetable broth to a metal saucepan; raise the heat to be high, add the rinsed white quinoa, zest of lemon, lemon juice, fresh dill weed, kosher salt, and freshly ground peppercorns to your own taste to the vegetable broth and bring to a rolling boil.
  4. Place a tight-fitting lid on top of the metal saucepan; turn the heat down to low and cook until nearly all the liquid has been absorbed and quinoa is tender, about 15 minutes.
  5. Stir in lightly steamed fresh tiny broccoli florets and freshly grated parmesan cheese.
  6. Serve immediately.

 

 

 

 

 

 

Quinoa with Parmesan Cheese and Broccoli
Print Recipe
5 from 3 votes

Quinoa with Parmesan Cheese and Broccoli

Quinoa with Parmesan Cheese and Broccoli is a delicious and extremely filling meal or side dish; combining one of the best-known superfoods of non-GMO White organic Quinoa, organic fresh broccoli florets, low-sodium organic vegetable broth, authentic extra-virgin olive oil, lemon zest, fresh lemon juice, fresh organic dill weed, and freshly grated quality parmesan cheese.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Broccoli, Cheese, Parmesan, Quinoa
Servings: 4 People
Calories: 486kcal
Author: hmccallum

Ingredients

  • 2 Cups Non-GMO White Organic Quinoa
  • 2 tablespoons Olive Oil
  • 4 Cups Organic low-sodium organic vegetable broth
  • Zest of 2 Lemons
  • Juice of 1 lemon
  • 2 teaspoons Chopped fresh organic dill weed
  • Kosher salt to own taste
  • Fresh Ground Black Pepper to own taste
  • 2 cups Fresh organic broccoli florets lightly steamed
  • ¾ cup Freshly grated Parmesan cheese

Instructions

  • Rinse the white quinoa well under cold running tap water in a fine-mesh strainer; drain well and reserve.
  • Rinse the white quinoa well under cold running tap water in a fine-mesh strainer; drain well and reserve.
  • Next, add the low-sodium vegetable broth to metal saucepan; raise the heat up to high, add the rinsed white quinoa, zest of lemon, lemon juice, fresh dill weed, kosher salt and freshly ground peppercorns to your own taste to the vegetable broth and bring to a rolling boil.
  • Place a tight-fitting lid on top of the metal saucepan; turn the heat down to low and cook until nearly all the liquid has been absorbed and quinoa is tender about 15 minutes.
  • Stir in lightly steamed fresh tiny broccoli florets and freshly grated parmesan cheese.

Nutrition

Serving: 01 | Calories: 486kcal | Carbohydrates: 61g | Protein: 22g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 306mg | Potassium: 646mg | Fiber: 8g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 41mg | Calcium: 269mg | Iron: 4mg

 

 

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5 Comments

  • Reply
    Heidy McCallum
    December 10, 2018 at 1:28 pm

    Hey there Becky, I am so glad you commented on this recipe–it’s so old I actually forgot it was on the blog. I moved my blog to a new host a year ago and am still finding old stuff that has hideous editorial errors and things missing. I actually added a recipe card to this since your comment. You now have serving amount. I don’t do breakdowns of calories on my blog but I might recommend downloading your own app that counts calories? They have a host of awesome ones on Google Play and Apple, that way you will never have to wait for an answer from one of us bloggers again.

    Have a wonderful day!!!
    Heidy

  • Reply
    Becky
    December 6, 2018 at 7:27 pm

    Hi, Heidi! How many portions does the recipe above make, and can you give an estimated calorie count? Thanks!

    • Reply
      Heidy McCallum
      December 10, 2018 at 1:29 pm

      Hey there, Becky, I am so glad you commented on this recipe–it’s so old I actually forgot it was on the blog. I moved my blog to a new host a year ago and am still finding old stuff that has hideous editorial errors and things missing. I actually added a recipe card to this since your comment. You now have the serving amount. I don’t do breakdowns of calories on my blog but I might recommend downloading your own app that counts calories? They have a host of awesome ones on Google Play and Apple, that way you will never have to wait for an answer from one of us bloggers again.

      Have a wonderful day!!!
      Heidy

  • Reply
    Hadia
    October 29, 2015 at 7:40 am

    Looks delicious, Heidy! I guess the Parmesan takes the salad to another level! Mmmm! Pinning!

    • Reply
      Heidy L. McCallum
      October 29, 2015 at 8:53 am

      Thank you, Hadia, yes the parmesan makes this wonderful. Thanks for stopping by.
      <3
      H

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