3 cups cooked quinoa or brown rice
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup pumpkin or sunflower seeds, toasted
1/2- 1 tsp sea salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup coconut milk, heavy cream, or cashew cream
1-2 avocado, sliced
Blanch the broccoli in boiling water for a minute so it is barely cooked. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
Make the broccoli pesto. Puree two cups of the cooked broccoli, the garlic, 1/2 cup of the pumpkin seeds, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust the flavor with more pesto, lemon juice, coconut milk and/or salt. Serve with sliced avocado and more seeds.