1 TB 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 (could substitue chicken broth for non-vegetarians)
1/2 cup dry white wine (I used more vegetable broth)
2 TB 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 (I used chopped, unsalted 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.