3/4 cup Quinoa (uncooked)
1 1/3 cups Water
1 1/2 cups Broccoli (chopped into florets)
2 1/4 tsps Nutritional Yeast
Sea Salt & Black Pepper (to taste)
1. Combine quinoa and water together in a small pot. Place over high heat and bring to a boil. Once boiling, cover and reduce to a simmer. Let simmer for 12-15 minutes or until the water is absorbed. Fluff with a fork and set aside.
2. While the quinoa cooks, lightly steam the broccoli florets. Once tender, drain the water then coarsely chop.
3. Mix together the quinoa cooks, lightly steam the broccoli and nutritional yeast. Season with sea salt and black pepper to taste. Toss well to mix, and enjoy!
SERVE IT WITH
Our BBQ Pulled Pork, Maple Mustard Chicken or BBQ Chicken with Grilled Balsamic Vegetables.
Refrigerate in an air-tight container up to 4 days or freeze up to 1 month.
Squeeze out all the air and flatten your freezer bag to reduce freezer burn and optimize storage space.
Rinse your quinoa before cooking.
Add a pinch of sea salt and black pepper to the pot while your quinoa is cooking.