Cashew Quinoa with Broccoli

1/2 cup sundried tomatoes, not in oil

1/2 cup water

1 cup red onion, chopped fine

3 cloves fresh garlic, chopped fine

1 cup vegetable or chicken broth

3/4 cup dry white wine

1/4 cup lemon juice

1 cup uncooked quinoa

2 cups small broccoli florets

1/2 cup cashew pieces, roasted

2 scallions, sliced thin

Soften sundried tomatoes by covering them in hot water and letting them soak for 15 minutes. Drain and chop tomatoes; set aside.

In a medium pot, bring 1/2 cup water to a simmer, add onion and garlic, and simmer for 5 minutes.

Add broth, wine, lemon juice, and sundried tomatoes to pot, turn up heat, and bring to a boil; then immediately reduce heat to low, stir in quinoa, cover and simmer for 20 minutes.

Then, uncover pot and gently lay broccoli florets on top of quinoa, cover the pot again and simmer for 10 more minutes.

Remove from heat, add the cashews and scallions, and toss gently to combine ingredients.