Zesty Quinoa With Broccoli And Cashews |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Quinoa (pronounced KEEN-wah) is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous. Combined with lemon, onion, wine, cashews and sun-dried tomato, you'll enjoy a carnival of flavors and textures. Read more . For a delicious vegan entrée, add some baked tofu chunks. Ingredients:
1 tablespoon extra virgin olive oil |
2 cloves garlic, minced |
1/2 medium red onion, finely diced |
1/2 cup sun-dried tomatoes, julienned or chopped |
1/2 cup vegetable broth |
1/2 cup dry white wine |
2 tablespoons lemon juice |
1/2 cup quinoa |
1/2 teaspoon sea salt, or to taste |
1 cup broccoli florets, cut into bite-sized pieces |
fresh ground black pepper to taste |
1/2 cup roasted cashew pieces |
2 scallions, thinly sliced |
Directions:
1. Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice and bring to a boil.
2. Stir in the quinoa and salt. Reduce heat, and simmer covered about 20 minutes. Add the broccoli on top and simmer an additional 5 to 6 minutes.
3. Remove from heat, toss gently until combined. Add ground pepper and additional salt, if desired, to taste.
4. Garnish with cashews and scallions before serving.
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