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Zesty Quinoa with Broccoli and Cashews

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Contributed by Whole Foods Market, Inc.

Gluten-free and Vegan

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 tomato, 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 
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 Tbs lemon juice 
1/2 cup quinoa 
1/2 tsp sea salt, or to taste 
1 cup broccoli florets, cut into bite-sized pieces
Fresh ground black pepper to taste 
1/2 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 stock, 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 on top and simmer an additional 5 to 6 minutes.
Remove from heat, toss gently until combined. Add ground pepper and additional salt, if desired, to taste.
Garnish with cashews and scallions before serving.

Nutrition Info:
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

Serves 4


 *Vegan, *Gluten-Free