Roasted Broccoli with Quinoa & Roasted Red Pepper Sauce
Crisp roasted broccoli on quinoa with a roasted red pepper cashew cream sauce. This is a quick weeknight dish that is packed full of flavor and nutrition.
¾cupraw cashewssoaked in water for 8 hours if you don’t have a high powered blender like a Vitamix
1clovegarlicpeeled
2roasted red bell peppers
1tablespoonlemon juice
½cuphot vegetable broth
salt to taste
Instructions
Preheat oven to 425F. Spread broccoli and onion evenly on a rimmed baking sheet lined with parchment paper and drizzle with 2 tablespoons of aquafaba or olive oil and salt and pepper to taste. Toss to combine. Roast for 15 minutes, stir and roast for another 8-10 minutes, or until broccoli is charred and slightly crispy.
While the broccoli is roasting start the quinoa. In a medium saucepan add the quinoa and 2 cups vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover and cook for 15 minutes. Turn off the heat and let sit until ready to use. Fluff with a fork right before serving.
Roasted Red Pepper Sauce: Add all ingredients to a blender. Blend until completely smooth, about 2-5 minutes, depending on your blender. If you prefer a thinner sauce or there isn’t enough liquid to blend properly, add more broth or water until you’ve reached the desired consistency. Season with salt.
To serve: put quinoa in a bowl, add broccoli mixture on top and drizzle with roasted red pepper sauce.Enjoy!
Notes
*Aquafaba is the liquid leftover from a can of chickpeas and is a great no-oil option when roasting veggies. Nutrition facts are calculated using aquafaba. Calories and fat using olive oil are as follows: Calories 406, Fat 20gServing Suggestion: Get creative and add other roasted veggies, beans or baked tofu.You'll probably end up with more sauce than you actually need for this dish. The extra sauce can be used for so many things such as salad dressing, sauce on a pasta or a vegetable dip.