4 SERVINGS
15g; 1 Tbsp
1 large shallot, finely chopped
2 cloves garlic, finely chopped
170g; 1 cup quinoa
12 g Better Than Bouillon Vegetarian, No Chicken Base
2 cup water
14 oz broccoli florets
1 5-oz pkg. baby spinach
15 g; 1/4 cup nutritional yeast
1 Tbsp lemon zest
1. In a medium Dutch oven or pot over medium heat, heat 2 Tbsp oil. Add shallot and cook, stirring often, until tender, 3 to 4 min. Stir in garlic and cook until aromatic, about 1 min. Stir in quinoa and 1/4 tsp each salt and pepper, and cook, stirring and coating in oil, about 1 min. Stir in broth and bring to a simmer. Cook, covered, until tender, about 12 min.
2. In a food processor, working in two batches, pulse broccoli into rice-size pieces. Fold riced broccoli and 3/4 tsp each salt and pepper into quinoa and cook, covered, until broccoli is tender, about 2 min. Remove from heat and let sit 5 min. Then fold in spinach, nutritional yeast, and lemon zest.
3. In a large nonstick skillet over medium heat, heat the remaining 2 tsp oil, swirling to coat. Spoon broccoli quinoa into bowls.