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Zesty Quinoa With Broccoli and Cashews

Mood: Healthy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
Time To Make
40 Minutes

• 1 tablespoon 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 tablespoons lemon juice

• 1/2 cup quinoa

• 1/2 teaspoon sea salt, or to taste

• 1 cup broccoli florets, cut into bite-sized pieces

• 1/2 cup roasted cashew pieces

• 2 scallions, thinly sliced

• Fresh ground black pepper to taste

• Medium saute pan with lid

Preparation (Do it!)
1. 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.

2. 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.

3. Remove from heat, toss gently until combined. Add ground pepper and additional salt, if desired, to taste.

4. Garnish with cashews and scallions before serving.


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