spinach and quinoa tart

1 1/2 c white beans (1 15.5 oz can)
1/4 c almond milk
2 tbs nutritional yeast
1 tbs almond butter
1 tbs cornstarch
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 3/4 c cooked quinoa
1/4 c water
1 small onion
1 1/4 c cooked frozen spinach
6 oz. baby bella mushrooms
1/2 red bell pepper
1/4 c oil pack sun-dried tomatoes
1/2 tsp red pepper flakes

1. Preheat oven to 350 deg. Spray 9" pie pan
2. Puree white beans, and almond milk. Add nutritional yeast, paprika, almond butter, cornstarch, onion powder, salt and pepper.
3. Combine cooked quinoa with 1/3 c of bean mixture. Press into pie plate, bottom and sides, and bake in oven for 8 minutes. Transfer to a wire rack.
4. Heat oil in large saucepan, add onions and cook for 5 minutes to soften. Add garlic and spinach, mushrooms, bell pepper and sun-dried tomatoes and 2 tbs water to prevent sticking. Cook until vegetables are tender and liquid evaporated. Combine with bean mixture with veggies and spread evenly into quinoa crust. Cover loosely and bake for 30 to 40 minutes. Cool for 10 minutes before cutting and serving.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DHARMA191.