Zesty Quinoa With Broccoli And Cashews
From darbar 17 years ago
- 15 minutes to make
- Serves 4
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. See less
Ingredients
- 1 tablespoon extra virgin olive oil shopping list
- 2 cloves garlic, minced shopping list
- 1/2 medium red onion, finely diced shopping list
- 1/2 cup sun-dried tomatoes, julienned or chopped shopping list
- 1/2 cup vegetable broth shopping list
- 1/2 cup dry white wine shopping list
- 2 tablespoons lemon juice shopping list
- 1/2 cup quinoa shopping list
- 1/2 teaspoon sea salt, or to taste shopping list
- 1 cup broccoli florets, cut into bite-sized pieces shopping list
- fresh ground black pepper to taste shopping list
- 1/2 cup roasted cashew pieces shopping list
- 2 scallions, thinly sliced shopping list
How to make it
- 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.
- 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.
- Remove from heat, toss gently until combined. Add ground pepper and additional salt, if desired, to taste.
- Garnish with cashews and scallions before serving.
skoch
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" It was excellent "