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Zesty Quinoa with Broccoli and Cashews

Serves 4
Time 55 min
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, onions, wine, cashews and sun-dried tomatoes, you'll enjoy a carnival of flavors and textures. Serve this alongside baked tofu chunks or your favorite lean protein.
Ingredients
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1 cup low-sodium vegetable broth
  • 1 cup finely chopped red onion
  • 3 cloves garlic, finely chopped
  • 3/4 cup dry white wine
  • 1/4 cup lemon juice
  • 1 cup uncooked quinoa
  • 2 cups small broccoli florets
  • 1/2 cup roasted cashew pieces
  • 2 green onions, thinly sliced
Method

Soak sun-dried tomatoes in hot water to cover for 15 minutes to soften them, then drain and chop. 

Bring 1/2 cup water to a simmer in a medium pot over medium-high heat. 

Add onion and garlic and cook for 5 minutes. 

Add chopped sun-dried tomatoes, broth, wine and lemon juice and bring to a boil. 

Stir in quinoa. 

Reduce heat and simmer, covered, for 20 minutes.

Arrange broccoli on top of quinoa, cover and simmer for an additional 10 minutes. 

Remove from heat and toss gently to combine. 

Serve garnished with cashews and green onions.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1 cup low-sodium vegetable broth
  • 1 cup finely chopped red onion
  • 3 cloves garlic, finely chopped
  • 3/4 cup dry white wine
  • 1/4 cup lemon juice
  • 1 cup uncooked quinoa
  • 2 cups small broccoli florets
  • 1/2 cup roasted cashew pieces
  • 2 green onions, thinly sliced