Zesty Quinoa with Broccoli and Cashews

  • Currently 4/5
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. For a delicious vegan entrée, add some baked tofu chunks.
1 tbs extra virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup oil-packed sund-dried tomatoes, chopped
1/2 cup vegatable broth
1/2 cup dry white wine
2 tbs lemon juice
1/2 cup uncooked quinoa, rinsed & drained
salt to taste
1 cup small broccoli florets
pepper to taste
1/2 cup roasted cashew pieces
2 green onions, thinly sliced
1. Heat oil over medium heat in a medium pot. Add onions and garlic and cook for 3 minutes.
2. Add tomatoes, broth, wine and lemon juice and bring to a boil.
3. Stir in quinoa and salt. Reduce heat and simmer, covered, for 20 minutes.
4. Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 minutes.
5. 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

Nutrition: 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

Source: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1801

This recipe is simple, quick, and bursting with flavor!

Meal   DinnerDish   Main Dish
Prep Time   less than 15 minutesCooking Time   15 to 30 minutes
Features   Dairy-Free, Vegan, Vegetarian, Wheat/Gluten-Free

Katherine Archer

Member since Sep 2008

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