| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 6g | 27g |
| sugars | fibre | protein | salt |
| 3g | 5g | 12g | 0.8g |
There’s something about simplicity paired with a burst of flavors that truly captures my heart, and that’s exactly what you’ll get with this recipe for Broccoli Leaves Stuffed with Quinoa and Cheese. Growing up in Charleston, my culinary journey has always been influenced by Southern comfort food and fresh coastal ingredients. This recipe beautifully blends the wholesome goodness of broccoli leaves with the protein-packed punch of quinoa and the savory allure of cheeses.
The Heart of Southern Comfort
One of the reasons I am so enamored with this recipe is because it reminds me of the classic stuffed vegetables that are a staple in Southern cooking, but with a modern twist. It takes me back to grandmother’s kitchen where our dishes were crafted from the freshest ingredients, often straight from the garden. These Broccoli Leaves Stuffed with Quinoa and Cheese put a fresh, health-conscious spin on those traditional flavors, allowing you to indulge without the guilt.
Health Benefits to Savor
Not only is this dish delicious, but it’s also packed with a variety of health benefits. Broccoli leaves are an underrated superfood, rich in vitamins C and K, fiber, and antioxidants. Quinoa, often dubbed a “super grain,” is a fabulous plant-based protein source, making this recipe a nutritious choice, especially for those mindful of their diet. This dish is a wonderful way to incorporate more vegetables and grains into your meals without sacrificing flavor.
I particularly love the combination of cheddar and feta cheeses, which adds both creamy and tangy notes to the dish. The inclusion of red and yellow bell peppers not only brings a crunch but also adds visual appeal with their vibrant colors. A touch of cumin and smoked paprika lend a subtle smoky depth, perfectly balanced by the fresh parsley, cilantro, and a splash of lemon juice.
For those seeking other recipes that pair well with these stuffed broccoli leaves, try serving them alongside fried chicken or a Southern cornbread dressing. They also work beautifully as a standalone meal for a light yet fulfilling lunch or dinner.
Ultimately, Broccoli Leaves Stuffed with Quinoa and Cheese is more than just a meal; it’s a fusion of tradition, health, and taste that is sure to become a favorite in your home, just as it has in mine.
What You’ll Need
- 12 large broccoli leaves
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup grated cheddar cheese
- 1/2 cup crumbled feta cheese
- 1 small red bell pepper, finely diced
- 1 small yellow bell pepper, finely diced
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lemon
Method
Step One
Preheat your oven to 350°F (175°C). Bring a large pot of water to a boil, and prepare a bowl of ice water. Blanch the broccoli leaves by cooking them in the boiling water for about 2 minutes until they are bright green and tender. Immediately transfer the leaves to the ice water to stop the cooking process. Drain and set aside.
Step Two
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
Step Three
In a large skillet, heat the olive oil over medium heat. Add the finely diced red bell pepper, yellow bell pepper, and red onion. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened. Add the minced garlic, ground cumin, and smoked paprika, and cook for another 1-2 minutes until fragrant.
Step Four
Remove the skillet from the heat and stir in the cooked quinoa, grated cheddar cheese, crumbled feta cheese, chopped parsley, and chopped cilantro. Add salt and pepper to taste. Mix until well combined.
Step Five
Lay each broccoli leaf flat on a clean surface, with the stem side facing you. Place a spoonful of the quinoa mixture in the center of the leaf. Fold the sides of the leaf inward, then roll it up from the stem end to create a neat parcel. Place each stuffed leaf seam-side down in a baking dish.
Step Six
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the stuffed leaves are heated through and the cheese is melted. Remove from the oven and drizzle with fresh lemon juice before serving. Enjoy your Broccoli Leaves Stuffed with Quinoa and Cheese!
