Quinoa with Broccoli & Cashews
1 tablespoon extra virgin olive oil
½ medium red onion, finely chopped
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
½ cup vegetable broth
½ cup dry white wine
2 tablespoons lemon juice
½ cup quinoa
½ teaspoon sea salt, or to taste
1 cup broccoli florets cut into bite size pieces
Freshly ground black pepper to taste
½ cup roasted cashew pieces
2 scallions, thinly sliced
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 broth, wine and lemon juice and bring to a boil.
Stir in the quinoa and salt. Reduce the heat and simmer covered, about 20 minutes. Add the broccoli and simmer 5 to 7 minutes longer.
Remove from heat, add black pepper and toss gently to combine. Taste and adjust seasonings with salt and pepper.
Garnish with cashews and scallions before serving.
What is Quinoa? Quinoa (pronounced KEEN-wah) is not technically a grain but the seed of a leafy plant. Its relatives include spinach, beets and Swiss chard. Due to its delicate taste and rich amounts of protein, iron, potassium and other vitamins and minerals, it is quite popular and can replace any grain. It is also a good source of dietary fiber and is easily digested. It is gluten free and has a texture similar to couscous.