Ingredients
1
tablespoon olive oil
1/4
cup finely chopped onion
2
cloves garlic, finely chopped
1
cup uncooked quinoa, well rinsed, drained
1/4
cup julienne-cut sun-dried tomatoes (not oil-packed)
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
2
cups water
2
cups frozen broccoli florets
Shredded fresh Parmesan cheese, if desired
Preparation
In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 2 minutes or until onion is crisp-tender, stirring occasionally.
Add quinoa, sun-dried tomatoes, oregano, salt and water. Heat to boiling. Cover; reduce heat. Simmer 8 minutes. Uncover; stir in broccoli. Cover; cook 7 to 8 minutes longer or until broccoli and quinoa are tender.
To serve, sprinkle with Parmesan cheese.
