Quinoa with broccoli and cashews

I love quinoa! Quinoa is naturally gluten-free and contains lots of good stuff: iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is basically a “seed” which is prepared and eaten similarly to a grain. Combined with onions, cashews and sun-dried tomatoes, it becomes a complete and filling meal: a real carnival of flavours and textures. I serve it alongside marinated tofu chunks.


1 + 3/4 cups vegetable broth (or water)
1 red onion finely chopped
1/2 cup sundried tomatoes (well drained)
Juice 1 lemon
2 cups broccoli florets
1/2 cup cashew (rosted)
1 cup mixed quinoa (red, black white)

Drain and chop the sun-dried tomatoes. Add onion and tomatoes to a medium sized pot and cook for 5 minutes with 2 tbsp water. Add broth, 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.

For the marinated tofu:
100 g tofu sliced into 1/2 cm chunks.
2 tsp miso
2 tbsp olive oil
2 tbsp chopped fresh herbs (I use oregano, rosemary, fennel, thyme)
1/4 cup apple cider vinegar

Wisk together the ingredients for the marinade in a large container with a lid. Add the tofu to the marinade and refrigerate for at least 24 hours, flipping the container every few hours.



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