- ½ cup quinoa that has been soaked in 1 cup of water at least 6 hours and rinsed.
- 1 cup broccoli florets
- ½ med red onion, diced
- ½ cup sun dried tomatoes, chopped
- 2 scallions, sliced
- 2 cloves garlic, diced
- 1 cup Alkalizing Vegetable Mineral Broth
- 2 tbsp lemon juice
- ½ cup sliced almonds that have been soaked overnight
- Olive Oil
Sauté the onion and garlic in 2 – 3 tbsp of water in a heavy bottomed medium size saucepan for 2 – 3 minutes.
Add the sun dried tomatoes, broth, and lemon juice, and bring to a boil.
Stir in the quinoa, reduce the heat, and simmer, covered, for 15 – 20 minutes.
Add the broccoli and simmer another 5 minutes. Fluff with fork. All the moisture should be absorbed.
Garnish with sliced almonds and scallions, and a drizzle of olive oil, if desired.