Quinoa Broccoli With Sundried Tomatoes

1 cup sundried tomatoes
2 cups vegetable broth, divided
1 cup finely chopped sweet onion
3 garlic cloves, grated
1 1/2 cup dry white wine
1/2 cup lemon juice
1 cup uncooked quinoa
3 cups small broccoli florets
optional: chopped cashews and diced green onions for toppings

Put sundried 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.
In a large pot, put 1/2 cup of the broth and bring to a simmer; add onion and garlic and simmer for 5 minutes.
Add the sundried tomatoes, remaining 1 cup of broth, white wine, and lemon juice; bring to a boil.
Reduce heat and stir in quinoa; cover and simmer slowly for 20 minutes.
Uncover pot and put broccoli in pot, re-cover pot and simmer for another 10 minutes.
Remove pot from heat and toss ingredients together, fluffing up the quinoa and mixing in the broccoli.
Garnish each serving with a sprinkling of cashews and green onions if desired.