Serves: 1 portion
Time: 20 minutes
Ingredients -1/4 cup quinoa -1/2 cup vegetable broth (or chicken broth) -1 tsp olive oil -5 large mushrooms, sliced -1/2 medium yellow or red onion (i like to do half/ half) -1 cup spinach -3 to 4 pieces of sun-dried tomato, cut into small pieces - 1 tbsp goat cheese (or parmesan cheese or 2 tbsp nutritional yeast for vegan option) -1/4 cup cashews -1 cup water -2 tbsp tomato paste -1 tsp garlic powder -1/2 teaspoon garlic salt (or regular salt) -pepper to taste
1- in a small pot, bring quinoa and broth to a boil. Lower to low heat, cover and simmer until the liquid is absorbed, about 10 minutes
2-Meanwhile, heat olive oil in a medium skillet. Add mushrooms and onions, season with salt and pepper and sauté until caramelized, roughly 5 minutes.
3- In a blender, combine cashews and water. Blend at high speed until smooth and creamy.
4- Once onions and mushrooms are cooked and tender, add the cashew milk, tomato paste, sun-dried tomatoes, spinach, garlic powder, salt and pepper . Let simmer until the sauce thickens, about 2 minutes. Taste and adjust seasoning. Mix in the quinoa, or serve with rice, cauliflower rice or pasta.
*Add chickpeas, chicken, or use lentils instead of quinoa to make this a higher-protein meal