Red Quinoa Pilaf with Broccoli di Ciccio

Red Quinoa Pilaf with Broccoli Di Ciccio

Serves 4

Preparation Time 15 minutes
Cooking time 25 minutes

Broccoli Di Ciccio is a variety of broccoli characterized by small, compact florets. It is easy to use and just requires a bit of trimming. The florets cook quickly and are really tasty!

1 tablespoon extra virgin olive oil
1 red onion, finely diced
3 cloves garlic, minced
1 1/2 cups vegetable broth
1 cup dry white wine (don’t want to use alcohol? Substitute 1 cup veggie stock and add another 1 teaspoon lemon juice)
1 Tablespoon lemon juice
1 teaspoon dried tarragon
1 cup dry red quinoa
1 teaspoon sea salt, or to taste
8 oz broccoli di ciccio or baby broccoli, cut into florets or bite-sized pieces
1 cup tamari roasted cashew pieces

Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes.

Add the vegetable broth, wine, lemon juice and tarragon and bring to a boil.

Stir in the quinoa and salt. Reduce heat and simmer covered, about 20 minutes, or most of the liquid has been absorbed.

Meanwhile, prepare the broccoli into florets or pieces, trimming away the excess.

Lay the broccoli florets overtop of the quinoa (don’t mix in), cover and continue to cook (you’re actually steaming the broccoli) for 5 minutes, or until the broccoli is bright green (beautiful isn’t it?)

Remove pot from heat, and toss gently to combine. Season to taste with salt and pepper.

Garnish with cashews before serving.

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Until Next week, Eat Well, Be Well and LOVE Every Bite!

~Jenny

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