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Rachael Ray's 30-Minute Healthy Recipes

Cashew Broccoli Quinoa With Sundried Tomatoes


1/2 cup sun-dried tomatoes, not in oil
1/2 cup water
* 1 cup onion, chopped fine
* 3 cloves fresh garlic, chopped fine
* 1 cup vegetable or chicken broth
* 3/4 cup dry white wine
* 1/4 cup lemon juice
* 1 cup uncooked quinoa
* 2 cups small broccoli florets
* 1/2 cup cashew pieces, roasted
* 2 scallions, sliced thin


1. Soften sundried tomatoes by covering them in hot water and letting them soak for 15 minutes.
2. Drain and chop tomatoes; set aside.
3. In a medium pot, bring 1/2 cup water to a simmer, add onion and garlic, and simmer for 5 minutes.
4. Add broth, wine, lemon juice, and sun-dried tomatoes to pot, turn up heat, and bring to a boil; then immediately reduce heat to low, stir in quinoa, cover and simmer for 15 to 20 minutes.
5. Then, uncover pot and gently lay broccoli florets on top of quinoa, cover the pot again and simmer for 10 more minutes.
6. Remove from heat, add the cashews and scallions, and toss gently to combine ingredients.


This is so filling and so nutritious, you can consider it a main dish. If you have vegetarians in your family, you will want to perfect this dish. It will be a winner every time.

I use whatever nuts I happen to have in the house. Cashews are fine, but almonds, walnuts, or even peanuts work. You just want the crunch, really.

Of course, if you don't have sun-dried tomatoes (or don't want to buy them) you can cut some grape tomatoes in half, put them on a baking sheet with a drizzle of olive oil, and bake them in a 350 degree oven for about 15 minutes or until they soften and start to brown a bit. They will get sweeter and have a similar flavor to the sun-dried variety.

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