High Protein Vegan Quinoa Pilaf
- Number of Servings: 5
Ingredients
1 cup dry quinoa2 cups vegetable brothCauliflower, raw, 1 head, medium (chopped)Zucchini, 1.5 cup, (chopped)3.5 cups Garbanzo beans (I used Eden's Organic)1/2 cup nutritional yeast2 tbsp. olive oil- salt to taste- pepper to taste- garlic powder to taste
Mix quinoa with vegetable broth (I used two cups of water and 1/2 tbsp. Rapunzel veggie broth powder) in medium sauce pan and bring to boil. Once boiling, cover and simmer for about 15-20 minutes, or until liquid is mostly absorbed, and the little "tails" begin to separate.
Meanwhile: steam chopped cauliflower & zucchini until soft, but not mushy. Add chickpeas, to soften, if desired.
When quinoa and veggies are cooked, mix together in a large bowl with nutritional yeast, olive oil and additional seasonings. Eat warm or chilled.
(If you have a rice cooker: cook quinoa in rice cooker, and steam veggies using the steamer attachment for the rice cooker, if you have one. Saves a few dishes!)
Serving Size: 1/5 recipe
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBROOKINS.
Meanwhile: steam chopped cauliflower & zucchini until soft, but not mushy. Add chickpeas, to soften, if desired.
When quinoa and veggies are cooked, mix together in a large bowl with nutritional yeast, olive oil and additional seasonings. Eat warm or chilled.
(If you have a rice cooker: cook quinoa in rice cooker, and steam veggies using the steamer attachment for the rice cooker, if you have one. Saves a few dishes!)
Serving Size: 1/5 recipe
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBROOKINS.
Nutritional Info Amount Per Serving
- Calories: 454.7
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 186.0 mg
- Total Carbs: 70.9 g
- Dietary Fiber: 16.2 g
- Protein: 23.9 g
Member Reviews