Broccoli, White Beans, and Quinoa with Broccoli Stem Pesto {recipe}

Broccoli White Bean Lemon Quinoa
Our quinoa of the day for our 30 Days of Quinoa is actually a by-product…

We bought broccoli because we were interested in the stems, and obviously couldn’t throw the florets away. One, we don’t throw anything away, and two, let alone the very part that most people actually prefer to eat.

So we threw the florets into some simmering water for 10 seconds to brighten them up, and added them to quinoa along with white beans, the pesto we made from the broccolis’ stems, and some lemon zest for a little added punch.
Broccoli White Bean Lemon Quinoa

Broccoli, White Beans, and Quinoa with Broccoli Stem Pesto

makes enough for 1 or 2 or 3 or 4


2 cups cooked quinoa
1 large broccoli crown, cut into small florets
1½ cups cooked white beans (you can cook them from dried, or use 1 can, drained and rinsed)
about ¼ cup Broccoli Stem Pesto
zest from half lemon
salt + pepper to taste
additional lemon juice to taste


Bring a pot of water to a boil. Add the broccoli florets. Once the water comes back to a boil (about 30 seconds), remove the pot from heat, drain the broccoli, and rinse with cold water.

In a large bowl, combine broccoli with quinoa. Add pesto and toss to coat. Add beans last and very gently toss to combine (you’re adding these last so they don’t get tossed too much and break). Add the lemon zest. Season to taste with salt, pepper, additional lemon juice and pesto if needed.

by Sarah J. Gim on May 16, 2012 · 0 comments

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