Sun-Dried Tomato Creamy Quinoa Bowl

Serves: 1 portion

Time: 20 minutes


-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 mealY