Easy Broccoli Pesto Quinoa

Preheat the oven to 375ºF.

Arrange the pine nuts on a parchment-lined baking sheet. Toast in the oven for about 6-9 minutes, or until they turn golden brown. Watch carefully, they burn quickly.

Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Saute garlic and onions until they soften, about 3 minutes. Remove the rough stalk from the broccoli and cut the head into florets. Add to the saucepan and cook until softened, about 5 minutes. Season with salt and pepper. Pour into a food processor and pulse until pureed. Add half of the pine nuts and the lemon juice. Add the remaining 2 tablespoons of olive oil, season with salt and pepper, and purée.

Heat the broth in the same saucepan over high heat. When it begins to boil, ladle out 1/2 cup of the broth and set aside. Rinse the quinoa in a fine mesh strainer. Add to the boiling broth, cover, and reduce the heat to medium-low. Allow the quinoa to lightly simmer for about 15 minutes. The quinoa is ready when the grains open and unravel. Add the reserved broth to the pesto, about 1 tablespoon at a time, until desired consistency is reached. Add the pesto to the quinoa. Add the remaining 1/4 cup pine nuts. Stir to combine and serve.