Recipe: Zesty Quinoa with Broccoli and Cashews

This recipe from Whole Foods Market adds a festive touch to any meal, not just the holidays. If you prefer not to use wine, you can substitute unsweetened apple juice.  

Zesty Quinoa with Broccoli and Cashews  

1 T. extra virgin olive oil
2 cloves garlic, minced
1/2 medium red onion, finely diced
1/2 cup sun-dried tomatoes, julienned or chopped
1/2 cup vegetable broth
1/2 cup dry white wine
2 T. lemon juice
1/2 cup quinoa
1/2 tsp sea salt, or to taste
1 cup broccoli florets, cut into bite-sized pieces
Fresh 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 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. Makes 4 servings.

For a link to the original recipe (with photo!), see http://www.wholefoodsmarket.com/recipes/zestyquinoa.html

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