1/2 cup sun-dried tomatoes, chopped (not packed in oil)
1 cup vegetable broth
1 cup sweet onion, chopped
3 garlic cloves
3/4 cup dry white wine
1/4 cup lemon juice
1 cup uncooked quinoa
1 tablespoon avocado oil
2 cups small frozen broccoli florets, steamed and strained
1/2 cup roasted cashews
1 can chickpeas (15 oz.)
2 green onions, thinly sliced
Sea salt, to taste
1. Cook the quinoa with the broth, wine, lemon juice, and salt, to taste, according to the package directions (i.e. substituting the water/broth that the package calls for with the broth, wine, and lemon juice combination).
2. Soak the sun-dried tomatoes in hot water for 15 minutes to soften them.
3. In a large skillet, heat the avocado oil and add the garlic and onions, sautéing until the onions are translucent and tender.
4. While the onions are sautéing, strain the sun-dried tomatoes and chop them up.
5. Strain the chickpeas from the can and add them to the skillet with the onions and garlic, along with the steamed broccoli and chopped sun-dried tomatoes.
6. Once quinoa is done cooking, add it to the skillet with the garlic, onions, broccoli, chickpeas, and tomatoes. Stir the mixture until everything is well-combined. Add salt to taste.
7. Lastly, stir in the roasted cashews and green onions.
8. Serve and enjoy!