Lemony Almond Broccoli Rabe with Quinoa and Fresh Ricotta

Lemony Almond Broccoli Rabe with Quinoa and Fresh Ricotta

Lemony Almond Broccoli Rabe with Quinoa and Fresh Ricotta
Nutrition Information
  • Calories: 423
  • Fat: 19 grams
  • Saturated fat: 7 grams
  • Carbohydrates: 40 grams
  • Sodium: <1
  • Fiber: 7 grams
  • Protein: 24 grams
Prep time: 
Cook time: 
Total time: 
This Monday you can get a nutritious dinner on the table in less than 30 minutes. Often touted as a super food, quinoa is packed with protein and fiber. Steaming the broccoli rabe turns it a bright green and preserves vitamins A, C and K. The almonds add heart healthy fat and a delicious crunch.
  • 1 cup quinoa
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
  • 1 clove garlic, minced
  • ¼ cup sliced almonds
  • ¼ teaspoon red pepper flakes (optional)
  • 1 bunch of broccoli rabe, about 12 ounces, rinsed and stems trimmed
  • 1 tablespoon water
  • ¼ teaspoon of salt
  • 2 cups fresh part skim ricotta
  • 1 lemon, zested and sliced into wedges
  1. In a medium saucepan bring 2 cups of water to a boil; add quinoa and salt. Bring back to a boil, then lower to a simmer and cook for about 12 minutes, or until the quinoa has absorbed all the water. Remove from the heat, cover and set aside.
  2. In a large sauté pan warm the oil over medium heat and gently cook the garlic for 2 minutes. Add the almonds and pepper flakes (if using) to the pan and while constantly stirring, toast the almonds to a golden brown, about 5 minutes. Scrape the almonds into a bowl and set aside, reserving the oil in the pan.
  3. Reheat the pan with the reserved oil over medium heat. Add the broccoli rabe and sauté for 2 minutes; turn the stalks over and sauté another 2 minutes. Add 1 tablespoon of water to the pan and cover with a lid to steam for 1 minute. Remove the lid, sprinkle the rabe with salt, and cook until the water has evaporated, about 1 more minute.
  4. To serve, fluff the quinoa and divide onto four plates. Top with equal portions of broccoli rabe and ricotta. Squeeze lemon juice over each plate. Top with a sprinkling of lemon zest and the reserved toasted almonds.


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