Simple, delicious, and a great recipe to add to your weekly menus whether you are vegan, vegetarian, or neither of those!
As you may well know by now, quinoa is an ancient seed highly desired by the Peruvian nations. It is my belief that the density of quinoa’s nutrients comes from the fact that when the lands were burned way back when in an effort to destroy the Incan Empire, this tenacious seed fought hard against the elements and pushed and shoved it’s way through the rugged, mountainous terrain. Thus, the nutrients abound in this fighting seed. It is no wonder quinoa became the Food of the Gods.
Commonly asked is the question is quinoa is rich in carbs? The answer is yes, it is, but this superfood seed is also high in fiber making it one of the best carbs you can eat! And, quinoa is rich in protein making it one of the essential foods for a nutritious diet. I could go on and on about the health benefits of quinoa but let’s get to the recipe!
Broccoli is steamed, cashews are toasted and all are tossed with cooked quinoa and refreshing lemon zest and lemon juice. Want more flavor? Add in a little cajun seasoning for spice, if you like. Or chop some green onion and fresh basil and toss in, too. Quinoa has a naturally earthy flavor and loves spices, citrus, herbs… quinoa loves practically everything – meaning, add your favorite go-to spices as you would a basic rice dish.
For more quinoa recipes, check out my book, The Complete Idiot’s Guide Quinoa Cookbook In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Quinoa, Broccoli and Toasted Cashews
Quinoa is cooked in vegetable broth and tossed with steamed broccoli and toasted cashews
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups vegetable broth
- 2 medium bunches broccoli
- lemon zest of one lemon
- lemon juice of 1/2 lemon
- 1/2 cup toasted cashews
- In a large saucepan over medium-high heat, combine quinoa and vegetable broth.
- Bring to a boil, cover, and reduce heat to low, and simmer for 15 minutes or until almost all of the liquid has been absorbed.
- Bring 1 inch of water to a boil in a medium saucepan with steamer basket or fitted vegetable steamer.
- Place broccoli in steamer, cover and steam about 5 minutes until broccoli is fork-tender but still slightly firm.
- Stir lemon zest and lemon juice into cooked quinoa. Add steamed broccoli and toasted cashews, toss well to combine and serve immediately.
- NOTE: To toast cashews, spread out on a parchment paper lined baking sheet and toast at 275* for about 20 minutes or until cashews are lightly browned and aromatic.
- If desired, season with sea salt and pepper.
- This recipe can be enjoyed chilled, as well. Allow ingredients to cool slightly, transfer to a serving bowl and chill for about 20 to 25 minutes.