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1
Rinse the quinoa and cook with 2 cups of water in a saucepan over medium high heat. When the water boils and starts to dry out, turn off the heat. Cover the saucepan so that the quinoa continues to cook.
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2
While the quinoa is cooking, rinse the broccoli and cut the florets and stems into small pieces.
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3
In a pot or deep saute pan, bring about 3 cups of water to boil.
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4
When the water boils, add in the broccoli and cover the pot or saute pan for about 4-5 minutes. Once the broccoli looks cooked, turn off the heat and run the broccoli under cold water.
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5
Take half of the broccoli and put it in a food processor.
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6
Add the basil, garlic, pistachios, parmesan cheese, sour cream, and olive oil into the food processor. Blend everything until smooth.
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7
Empty the quinoa into a large bowl. Pour the blended broccoli mixture into the bowl and stir with the quinoa. Add in the sea salt and stir.
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8
Fold in the remaining broccoli and chopped spinach.
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9
Top with sliced avocados and/or additional parmesan cheese.
