Quinoa with Sun-Dried Tomatoes & Zucchini
 
 
This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers---an ideal (and protein-packed) combo!
Author:
Ingredients
  • ½ cup sun-dried tomatoes (not packed in oil--your choice)
  • 1-1/2 cups low-sodium vegetable broth, divided
  • 1 cup finely chopped red onion
  • 3 cloves garlic, finely chopped
  • ¾ cup dry white wine
  • ¼ cup lemon juice
  • 1 cup uncooked quino
  • 1 small zucchini, sliced, then quartered
  • ½ cup roasted cashew pieces
  • 2-4 green onions, thinly sliced
Directions
  1. If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring ½ cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.
  2. Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/06/06/quinoa-with-sun-dried-tomatoes-zucchini/