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Red Quinoa Pilaf with Broccolini

05 February

Broccolini, a super nutritious cruciferous vegetable, is supportive of your liver while cleansing.

1 tablespoon olive oil
1 red onion, finely diced
3 cloves garlic, minced
2½ cups vegetable broth
1½ tablespoons lemon juice
1 teaspoon dried tarragon
1 cup red quinoa
1 teaspoon sea salt, or to taste
1 bunch broccolini, end of stems trimmed
1 cup raw cashews


  1. Heat olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the vegetable broth, lemon juice, and tarragon and bring to a boil.
  2. Stir in the quinoa and salt. Reduce heat and simmer, covered, about 20 minutes, or until most of the liquid has been absorbed.
  3. Meanwhile, prepare the broccolini, trimming the bottoms of the stalks. Lay the broccolini overtop of the quinoa (don’t mix it in), cover, and continue to cook (you are actually steaming the broccolini) for 5 minutes, or until the broccolini is bright green (beautiful, isn’t it?!!)
  4. Remove pot from heat and toss gently to combine. Season to taste with salt and pepper. Garnish with cashews before serving.

Serves 4

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