Cheesy Quinoa & Veggies

Jan 29, 2022 The Wild Vegans

1 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
8oz fresh green beans, trimmed
2 tbsp. low-sodium vegetable broth (or water)
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
Vegan Feta cubed, optional (we love this Violife Vegan Feta)

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 and Vegan Feta(if using). Refrigerate any leftovers in an airtight container for up to 3 to 4 days.

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