Friday, October 1, 2010

Zesty Quinoa with Broccoli

1 tablespoon extra virgin olive oil 
1/2 medium red 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 
2 tablespoons lemon juice 
1/2 cup uncooked quinoa 
Salt to taste 
1 cup small broccoli florets 
Pepper to taste 
1/2 cup roasted cashew pieces 
2 green onions, thinly sliced


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 20 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.

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