Quinoa with broccoli & sun dried tomatoes


Quinoa can be used in place of rice in any kind of recipe. This is recipe is an example of how quinoa can be cooked in the Italian risotto style.


1 c tomato (sun dried tomatoes)
2 c broth (vegetable broth, divided)
1 c onion (sweet onion, finely chopped)
3 clv garlic (sweet onion, finely chopped)
1⁄2 c lemon juice
3 c broccoli (florets, washed)
5 1⁄2 c wine (dry white wine)
1 1⁄2 c quinoa
  scallion (optional, chopped)
  cashew nuts (optional, chopped)


  1. Put sun dried tomatoes in a heat-proof bowl, cover with hot water, and let sit for 15 minutes; then drain water and chop tomatoes into small pieces and set aside.
  2. In a large pot, put half the broth and bring to a simmer; add onion and garlic and simmer for 5 minutes.
  3. Add the sun dried tomatoes, the remaining broth, white wine, and lemon juice; bring to a boil.
  4. Reduce heat and stir in quinoa; cover and simmer slowly for 20 minutes.
  5. Uncover pot and put broccoli in pot, re-cover pot and simmer for another 10 minutes.
  6. Remove pot from heat and toss ingredients together, fluffing up the quinoa and mixing in the broccoli.
  7. Garnish each serving with a sprinkling of cashews and green onions if desired.


The original recipe will serve 4 as main course, or 6 as appetizer or side dish.

Try this recipe with half risotto rice half quinoa.

4 servings
Preparation time
Cooking time
Total time
1 hour, 5 minutes

sun dried tomatoes