CHEESY QUINOA & VEGGIES

SERVES 4 TO 6 PORTIONS

cup quinoa, thoroughly rinsed

2 cups water

1 tsp. olive oil

1/2 medium yellow onion, diced 1/2 medium (1 lb. head cauliflower, broken into small florets)

227g (8oz) fresh green beans, trimmed

2 tbsp. low-sodium vegetable broth (or water)

227g (8oz) cremini mushrooms (or button mushrooms), sliced

2 medium zucchinis, halved lengthwise and sliced

3 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 tsp. dried thyme

1 tsp. dried parsley

1 tsp. garlic powder

1 1/2 cups cooked great Northern beans (or one 15 oz. can, rinsed and drained)

1/3 cup nutritional yeast

3 cups packed chopped greens (spinach, chard, kale, or collards)

1/4 cup lemon juice

Salt and black pepper to taste

Pepita Parmesan, optional

NUTRITIONAL VALUES

Calories: 406kcal
Fat: 4.6g (0.8g S.Fat)
Carbs: 70.6g
Protein: 25g
Sugar: 4.9g
Sodium: 37mg

METHOD

In a medium pot, combine the quinoa and water. Bring to a boil, then reduce to a low heat and continue to cook for about 15 minutes, or until all of the water has been absorbed. Remove from the heat, cover, and set aside for 10 minutes before fluffing with a fork.

In a large, shallow saucepan over medium heat, heat the olive oil while the quinoa is cooking. Sauté the onion for 2 to 3 minutes. Cover the pan and cook the cauliflower, green beans, and broth for 3 to 4 minutes. Combine the mushrooms, zucchini, liquid aminos, thyme, parsley, and garlic powder in a mixing bowl. Cover and cook, stirring occasionally, for 6 to 7 minutes, or until all of the vegetables are tender but not too soft (they should still have a "bite" to them).

Cook until the cooked quinoa and beans are heated through, about 2 minutes. Add the nutritional yeast and mix well. Stir in the greens and cook until they start to wilt. Remove from the heat after adding the lemon juice, salt, and pepper.

Serve right away, topped with Pepita Parmesan (if using). Refrigerate any leftovers in an airtight container for up to 3 to 4 days.