1 large head of broccoli, stalks and florets coarsley chopped
Kosher salt
Freshly ground pepper
2 tablespoons unsalted butter
¼ cup raw pine nuts
Pinch of red pepper flakes
1 tablespoon fresh lemon juice
⅕ cup feta cheese, crumbled
¼ cup cilantro, chopped
Instructions
Preheat oven to 450F.
Rinse quinoa thoroughly in a fine mesh strainer for about two minutes to get rid of some of the bitterness. Drain well.
In a medium sized saucepan, heat 1 tablespoon olive oil over medium-high heat. Add quinoa and toast, stirring frequently, for about 1 minute. Add 1½ cups water and a heavy pinch of salt. Bring to a boil, lower heat, and cook, covered, for about 15-20 minutes.
Meanwhile, toss broccoli with remaining 2 tablespoons olive oil, salt, and freshly ground black pepper. Roast for 15-20 minutes, until broccoli has browned a bit on the edges and is tender.
In a small saucepan, melt butter over low heat. Add pine nuts and cook for about 5-7 minutes, stirring occasionally, until butter is browned and pine nuts are toasted. Remove from heat, let cool slightly, and stir in red pepper flakes and lemon juice.
When quinoa is cooked, fluff slightly with a fork. Toss with broccoli, brown butter sauce and pine nuts, feta, and cilantro.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/10/19/brown-butter-broccoli-quinoa-feta/