Zesty Quinoa with Broccoli and Cashews

Zesty Quinoa with Broccoli and Cashews

 Quinoa is a high protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous.  Combined with lemon, onions, wine, cashews and sun-dried tomatoes, you’ll enjoy a carnival of flavors and textures.  For a delicious vegan entree, add some baked tofu chunks.

 Ingredients:

1 tablespoon extra virgin olive oil

1/2 medium onion, finely chopped

2 cloves garlic, finely chopped

1/2 cup oil-packed sun-dried tomatoes, chopped

1/2 cup vegetable broth

1/2 cup dry white wine, water or more vegetable broth

2 tablespoons lemon juice

1/2 cup uncooked quinoa, rinsed

Salt to taste

1 cup small broccoli florets

Pepper to taste

1/2 cup roasted cashew pieces

2 green onions, thinly sliced

 Directions:

Heat oil over medium heat in a medium pot.  Add onions and garlic and cook for 3 minutes.  Add tomatoes, broth, wine and lemon juice and bring to a boil.  Stir in quinoa and salt.  Reduce heat and simmer, covered, for 15 minutes.

 Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 minutes.  Remove from heat and toss gently to combine.  Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.  Serves 4.