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Sautéed Veggies with Cashew Cheese & Quinoa

➡️ Ingredients:

Quinoa/Farro Blend:

-1 cup quinoa

-1 cup farro

-3.5 cups water

Sautéed Veggies:

-2 Tbsp olive oil

-1/2 Tbsp garlic

-1/4 tsp cumin seeds

-1/4 tsp cayenne pepper

-1/4 cup white cooking wine

-1/3 cup vegetable broth

-1 cup chopped asparagus

-1 cup chopped broccoli

-1 can garbanzo beans (drained & rinsed)

Cashew Cheese:

-1 cup cashews (raw)

-1/4 cup water

-1/2 Tbsp garlic

-1/2 tsp salt

-1/4 tsp coriander

➡️ Instructions:

-Put quinoa, farro, & water in saucepan and bring to a boil

-Reduce heat to low and let simmer uncovered for 15-20 minutes

-Saute olive oil, garlic, cumin, and cayenne pepper for 1 min on high heat

-Add white cooking wine to deglaze pan, reduce heat to medium

-Add asparagus and broccoli, stir to cover with oil and spices

-Add vegetable broth and bring to a boil

-Add beans and reduce heat to medium-low

-Simmer for 10 minutes, stirring occasionally

-Put cashews, water, garlic, salt, and coriander in blender/food processor

-Blend until smooth

➡️ Serve sautéed vegetables over quinoa/farro blend and top with cashew cheese.

⭐️Sliced almonds make a really nice topping.

➡️ Serves 2-3 adults generously.


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