Ingredients:
1 tablespoon olive oil
1 red onion, finely diced
3 cloves garlic, minced
2½ cups vegetable broth
1½ tablespoons lemon juice
1 teaspoon dried tarragon
1 cup red quinoa
1 teaspoon sea salt, or to taste
1 bunch broccoli, end of stems trimmed
1 cup raw cashews

Directions:

  1. Heat olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the vegetable broth, lemon juice, and tarragon and bring to a boil.
  2. Stir in the quinoa and salt. Reduce heat and simmer, covered, about 20 minutes, or until most of the liquid has been absorbed.
  3. Meanwhile, prepare the broccoli, trimming the bottoms of the stalks. Lay the broccoli overtop of the quinoa (don’t mix it in), cover and continue to cook (you are actually steaming the broccoli) for 5 minutes, or until the broccoli is bright green (beautiful, isn’t it?!!)
  4. Remove pot from heat, and toss gently to combine contents. Season to taste with salt and pepper. Garnish with cashews as serving.

Serves 4