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Quinoa with Broccoli and Cauliflower Pesto

Quinoa with Broccoli and Cauliflower Pesto

Prep Time
10 minutes
Total Time
30 minutes
Skill Level


  • 1 (12 ounce) package Mann’s Broccoli & Cauliflower
  • ⅓ cup extra virgin olive oil
  • ⅓ cup packed fresh parsley
  • 3 tablespoon grated Parmesan cheese
  • 3 tablespoon lemon juice
  • 2 tablespoon walnut pieces
  • 2 cloves garlic
  • ¼ teaspoon each salt and pepper
  • 1 cup quinoa, cooked according to package directions
  • 4 eggs, poached
  • ⅓ cup crumbled feta cheese

The Method

The Method

The Method

In large pot of boiling salted water, cook broccoli and cauliflower for 3 to 4 minutes or until tender-crisp. Drain well; let cool slightly. Reserve half of the vegetables; set aside.

Pat remaining vegetables dry with paper towel or clean tea towel; transfer to food processor. Add oil, parsley, Parmesan, lemon juice, walnuts, garlic, salt and pepper; purée until smooth.

Toss quinoa with pesto and reserved vegetables. Divide among 4 serving bowls; top each with poached egg. Sprinkle feta cheese over top.

Note:  To poach eggs, fill saucepan with enough water to come 3 inches up side; bring to gentle simmer. Break cold egg into small dish or saucer; holding dish just above simmering water, gently slip egg into water. Repeat with remaining eggs; cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.

Substitute pine nuts, almonds or pistachios for walnuts if desired.

Alternatively, top each serving with fried egg instead of poached egg.

Nutrition Facts
Serving Size: 225g l Servings: 4
Amount Per Serving
Calories 490 | Total Fat 31g (sat fat 6g trans 0g) | Cholesterol 175mg | Sodium 400mg | Total Carbohydrate 36g | Dietary Fiber 5g | Sugars 3g (Includes 0g Added Sugars) | Protein 17g | Vitamin D 6% | Iron 20% | Potassium 15%

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