➡️ 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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