Ingredients:
1 cups cooked Quinoa (amino acids)
2 cups vegetable broth
½ tsp salt
½ tsp garlic
Lightly steam:
1 cup cauliflower (vitamin C, E,B-5, folate, chromium, choline)
½ cup shitake mushrooms (vitamins B-1,3, Vitamin D, choline)
½ cup cremini mushrooms (vitamins B-1,3,12,choline
1 cup asparagus (vitamins B-1,2,6,5, folate, Vitamin E, iron, choline)
½ cup cabbage (vitamin B-1,B-6, vitamin C)
1 cup parsley( folate and vitamins c, iron)
¼ cup of each yellow and red bell peppers (vitamins B6,B2, folate)
1 cup spinach(vitamin B- , iron ,folate, B6, B2,B1, choline)
1 TBS sunflower seeds
1 TBS pumpkin seeds
Sauce:
1 cup soaked cashews (soaked for 1 hour)
1 cup water
1 can coconut milk or 1 ½ cup unsw. Hemp milk
1 tsp garlic
½ tsp celtic salt
½ tsp lemon pepper
1-2 TBS Nutritional Yeast (pending how cheesy you want it)
Instructions:
Soak cashews in water for 1 hour. Cook Quinoa in Vegetable broth with salt and garlic. While Quinoa is cooking, chop all vegetables. Put coconut/ hemp milk in saucepan with seasonings and heat. Put cashews and contents of saucepan into blender and blend until smooth. Add nutritional yeast and put back in saucepan and heat on low heat. Put vegetables in steamer for 2-3 minutes.
To plate:
Place 1 cup of Quinoa on plate and top with steamed vegetables. Add sauce and garnish with sunflower and pumpkin seeds. Enjoy!
Options: Add poached or grilled wild caught Salmon for a boost of amino acids and omega 3 fats.