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PrintZesty Quinoa with Broccoli & Cashews
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 tomatoes, you'll enjoy a carnival of flavors and textures. For a delicious vegan entrée, add some baked tofu chunks.
Serves 4
- 1 tablespoon extra virgin olive oil
- 1/2 medium red onion, finely diced
- 2 cloves garlic, minced
- 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
- Freshly ground black pepper to taste
- 1/2 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 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 seasoning with salt and pepper.
Garnish with cashews and scallions before serving.
Nutrition Info
Per Serving (6.25 oz-wt.): 280 calories (120 from fat), 13g total fat, 2.5g saturated fat, 4g dietary fiber, 9g protein, 31g carbohydrate, 0mg cholesterol, 120mg sodium