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.
Course: Main Course
Keyword: gluten-free, Vegan
1/2onioncut in half and sliced about ¼” thick
salt and pepperto taste
2cupsvegetable broth or water
Roasted Red Pepper Sauce
¾cupraw cashewssoaked in water for 8 hours if you don’t have a high powered blender like a Vitamix
2roasted red bell peppers
½cuphot vegetable broth
salt to taste
Preheat oven to 450F. Spread broccoli and onion evenly on a rimmed baking sheet lined with parchment paper and drizzle with 2 tablespoons of 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!
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.