Finally! A recipe for quinoa ( keen-wah for the pronunciation challenged) that’s easy and full of flavor.  Perfect for a meatless main dish or  side dish and quick to put together. I loved this so much I want to make it again tomorrow!

1 cup quinoa
2 teaspoons olive oil
1/2  cup baby portabella mushrooms, chopped
3 cloves garlic, minced
1 cup vegetable stock
1 1/4 cups water
1/3 cup chopped dry packed sun-dried tomatoes
2 tablespoons lemon juice
1 teaspoon onion powder
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
2 cups chopped fresh broccoli florets
2 tablespoons freshly grated Parmesan cheese
2 tablespoons slivered almonds, toasted

Rinse quinoa in a fine mesh sieve; set aside to drain.

Heat olive oil in a 3 quart saucepan over med-high heat. Add garlic and mushroom and cook until mushroom is tender.
Stir in stock, water, sun-dried tomatoes, lemon juice, onion powder, basil, salt and pepper. Cover and heat to a boil.

Stir in quinoa. Cover, reduce heat to low and simmer 10-15 minutes, or until thickened and the most of the liquid is absorbed.

Increase heat to medium. Stir in broccoli. Cover and cook 5-10 minutes or until  broccoli is crisp-tender, stirring occasionally.

Spoon into serving bowl and garnish with parsley, Parmesan and almonds.