It’s the new year and a great time to start eating healthier foods without sacrificing an adventurous palate.
Here’s a recipe from Whole Foods with quinoa, a high protein grain similar to rice or couscous. “Quinoa is a great whole grain substitute,” says Zach Hakala, associate team manager at the Whole Foods in Minnetonka. “It’s filled with nutrients and amino acids and can replace rice in many recipes.”
Zesty Quinoa with Broccoli and Cashews
1/2 c. sundried tomatoes (not packed in oil)
1 c. low-sodium vegetable broth
1 c. finely chopped red onion
3 cloves garlic, finely chopped
3/4 c. dry white wine
1/4 c. lemon juice
1 c. uncooked quinoa
2 c. small broccoli florets
1/2 c. roasted cashew pieces
2 green onions, thinly sliced
Soak sundried tomatoes covered in hot water for 15 minutes to soften them, then drain and chop. Bring 1/2 cup water to a simmer in a medium pot over medium-high heat. Add onion and garlic and cook for 5 minutes. Add chopped sundried tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa. Reduce heat and simmer, covered, for 20 minutes.
Arrange broccoli on top of quinoa, cover and simmer for an additional 10 minutes. Remove from heat and toss gently to combine. Serve garnished with cashews and green onions. This is a filling meal with 340 calories and 44 grams of carbs per serving.
