Broccoli with Beans & Quinoa Power

A protein packed vegan dish with healing powers!

We all know the amazing health benefits broccoli has, so why not use this superfood in a more creative way!
Combining broccoli with quinoa and beans not only makes it a complete protein meal, but adds fiber, vitamin C, potassium and vitamin K to your dish, which makes it a powerful anti-oxidant and health promoting meal!
It’s really easy to whip together, it’s yummy and light, but most of all, it makes you feel good for having done something really good for your body!


 1 large broccoli head
 1 can cannellini beans
 1/2 cup quinoa
 1 cup water
 2 large cloves of garlic
 1/2 tsp. red pepper flakes
 3 tsp. tahini paste
2 tbs. chopped parsley/or cilantro
1 tsp. nutritional yeast (for a cheesy flavor – optional)
 1 tbs. lemon juice (or lime)
 2 tbs. olive oil
2 tbs. dried cranberries
♥ Salt and pepper to taste

 Makes about 3 servings


Step 1. Cook quinoa in 1.5 cups of water (I recommend cooking it in a rice cooker, as it turns out fluffy and done just right, without making it mushy). Once cooked, set aside and let it cool off a bit.
Step 2. In the meantime, wash the broccoli florets and cut them into smaller pieces. Add the florets to boiling water and allow to simmer for about 5 minutes (do not over cook so they don’t get soggy). You could also steam them by placing the florets inside the rice cooker if you have the steaming plate. When done cut the broccoli in smaller pieces if desired.
Step 3 In a skillet, heat the olive oil, add the garlic and saute for a minute. Add the rinsed cannellini beans, pepper flakes, nutritional yeast and dried cranberry . Simmer for a couple of minutes.
Step 4. Mix all ingredients in a large bowl, add lemon juice and season with salt and pepper to taste.
Top it with additional parsley or cilantro and Voila! Your dish is ready to be enjoyed by itself or as a side. Since quinoa is one of the most complex vegetarian protein sources, you can really serve it by itself, with no additional animal protein.

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