Zesty Quinoa with Broccoli & Cashews

Serves 4

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 plethora of flavours and textures. For a delicious vegan entrée, add some
baked tofu chunks.

• 1 tablespoon extra virgin olive oil
• ½ medium red onion, finely diced
• 2 cloves garlic, minced
• ½ cup sun-dried tomatoes,
• julienned or chopped
• ½ cup vegetable broth
• ½ cup dry white wine
• 2 tablespoons lemon juice
• ½ cup quinoa
• ½ teaspoon sea salt, or to taste
• 1 cup broccoli florets,
• cut into bite-sized pieces
• Freshly ground black pepper to taste
• ½ 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.