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Zesty Quinoa with Broccoli & Cashews

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, this is a delicious vegetarian entrée.
Serves 4
1 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
2 cloves garlic, minced
1/2 medium red onion, finely diced
1/2 cup sun-dried tomatoes, chopped
1/2 cup vegetable broth
1/2 cup dry white wine
2 Tbsp. lemon juice
1/2 cup NOW Real Food® Organic Quinoa*
1/2 tsp. sea salt, or to taste
1 cup broccoli florets, cut into bite-sized pieces
1/2 cup NOW Real Food® Raw Cashews*
2 scallions, thinly sliced
  1. Heat the olive oil over medium health in a saucepan and sauté the onion and garlic for 3 minutes.
  2. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice and bring to a boil.
  3. Stir in the quinoa and salt.
  4. Reduce heat, and simmer covered about 20 minutes. 
  5. Add the broccoli on top and simmer an additional 5 to 6 minutes.
  6. Remove from heat, toss gently until combined. 
  7. Add ground pepper and additional salt, if desired, to taste.
  8. Garnish with cashews and scallions before serving.
Nutritional info per 6.25 oz. serving:
280 calories (120 from fat)
13 g total fat
2.5 g saturated fat
4 g dietary fiber
9 g protein
31 g carbohydrate
0 mg cholesterol
120 mg sodium

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