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Published: Sunday, 10/14/2012

Dinner Tonight: Broccoli Cashew Quinoa

BY TOM MOCKENSTURM

The hottest grain on the market these days, with an appealing nutty taste, is quinoa (technically it is a seed, not a grain, but never mind that now). It is grown almost exclusively in Peru and Bolivia, and it is from someone who spent time in the Central Andes that Tom Mockensturm first got this recipe, which he calls "a keeper."

Broccoli Cashew Quinoa

2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, minced

2 cups chicken broth

Juice from 1 lemon

1 cup uncooked quinoa

2 cups broccoli, chopped

Salt and pepper to taste

Cashews, for garnish

Green onions, for garnish

Heat the oil in a pan over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic, and sauté 30 seconds. Add the chicken broth and lemon juice, and bring to a boil. Add the quinoa, salt, and pepper. Bring to a boil, cover, and simmer on low heat for 20 minutes.

Arrange the broccoli on top of the quinoa. Re-cover and simmer for an additional 5 minutes. Garnish with cashews and sliced green onions.

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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