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Zesty Quinoa with Broccoli & Cashews


I discovered quinoa [2] (pronounced: keen-wa) during a vegan cooking class I attended that was focused on grains. At that point I wondered where this wonderful grain had been all my life. It’s so easy to cook and it’s nutty taste is a compliment to many dishes. It’s found in the rice and grain aisle of the grocery store. To cook, put 1/2 cup quinoa in 1 cup water and simmer for 15 or so minutes. When cooked, the quinoa will be tender and have a little sprout that comes out of it.

Now, on to the recipe…Zesty quiona with broccoli and cashews [3]. Yes, this recipe is zesty. There is truth in advertising there. In fact, maybe it’s appropriate to cut down on the lemon juice a little.

It also says it serves four. Four? This is where Whole Foods lost me. Even as a side dish, there isn’t enough of this dish to serve four or to be a main dish. I will combat that by simply doubling the recipe.

Zesty Quinoa with Broccoli & Cashews
Whole Foods Market [3]

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.

The next time I make this I will certainly be doubling the recipe. It would be great served with a wheat pasta. The quinoa, because it is cooked in wine, broth and lemon juice rather than just water, does become quite tangy. Adding some tofu could bulk up the dish a bit, otherwise, it’s a light, yet filling, way to eat broccoli.