Broccoli Cashew Quinoa--Gina

Broccoli-Cashew Quinoa

1 Tbsp. coconut oil

2 cloves garlic, minced

1 small red onion, finely diced

1 C chopped tomatoes

2 C vegetable broth

1 Tbsp. white wine vinegar

1 Tbsp. agave (raw, organic)

2 Tbsp. fresh lemon juice

1 C quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)

½ tsp. sea salt

4-6 C broccoli, cut into small pieces

freshly ground black pepper, to taste

1 C cashew pieces, toasted in oven

Heat the coconut oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the tomatoes, vegetable stock, vinegar, agave, and lemon juice and bring to a boil. Stir in the quinoa and salt, then put broccoli on top. Reduce the heat and simmer covered for about 20-30 minutes. Remove from the heat when the broccoli is tender. Add the ground pepper and cashews and toss.