Wednesday, August 10, 2011
What's for dinner Wednesday - Zesty Quinoa with Broccoli and Cashews
It's been a while since I posted something from my kitchen, but this one is worth the wait! It's been sunny here, so lots of thrown together salads have been on the menu in our house. Deliciousness.
This is a tasty treat, full of things that make your body happy, healthy and strong!
I love quinoa (pronounced KEEN-wah) and since I discovered it, I have been constantly on the hunt for good recipes. It can taste a tad bland sometimes, but this recipe delivers on the 'zesty' in it's name.
1/2 cup sundried tomatoes (not packed in oil) I only had a jar where they were in oil, and using them worked great, but I am sure they added more fat to the recipe! If you use the ones in oil, they do not need to be soaked, just cut them and add them)
1 1/2 cups low-sodium vegetable broth, divided
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
Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and chop. Bring 1/2 cup broth to a simmer in a medium pot over medium-high heat. Add onion and garlic and cook for 5 minutes. Add chopped sundried tomatoes, remaining 1 cup 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.