.jpg)
This super simple dish paired with a green or fruit salad is a satisfying vegan or vegetarian dinner. It reminds me of mac and cheese yet without all the carbs, less fat, and a boost of protein from the quinoa. My favorite part is the crispy edge!
What you'll need:
1 cup quinoa, rinsed
1 1/2 cups water
1 Tbsp garlic infused or regular olive oil
2 Tbsp finely grated onion
1 Tbsp spicy brown mustard
2 cups loosely packed fresh baby spinach, rough chopped
1/2 cup non-sweetened, non-dairy substitute or milk
2 tsp flax seed mixed with 4 tsp water OR 1 egg
1 tsp Trader Joe's 21 Seasoning Salute or salt and pepper to taste
2 Tbsp nutritional yeast (optional)
1 cup veggie shreds or shredded cheese
1 cup veggie shreds or shredded cheese
What you'll do:
Bring 1 1/2 cups of water to boil in a medium saucepan. Add quinoa, cover, reduce heat to medium, and simmer for about 12 minutes. Remove from heat leave quinoa covered for 15 minutes or so until all the water is absorbed. Measure the remaining ingredients into a large bowl and add quinoa. Stir to combine. Transfer everything to an 8x8 (or equivalent) baking dish sprayed with cooking spray. Bake at 350 for 20-25 minutes until golden and bubbly. Top with additional 'cheese' if desired.
