Читать книгу Healthy Cooking Recipes: Clean Eating Edition: Quinoa Recipes, Superfoods and Smoothies - Speedy Publishing - Страница 64

Ingredients

3 cups vegetable broth

2 tablespoons nutritional yeast

1 cup quinoa

¼ teaspoon black pepper

1 tablespoon olive oil

1 teaspoon fresh lemon zest

2 teaspoons egg replacer

4 tablespoons of water

1 cup tofu sour cream

1 medium onion, diced

1 pound spinach leaves

2 cloves garlic, minced

¼ teaspoon red-pepper flakes

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

Directions

Boil the quinoa and vegetable broth. Let simmer for 20 minutes or until fluffy.

Preheat the oven to 350 degrees, and then brush a ceramic baking dish with olive oil.

Whisk the water and egg replacer together in a large bowl then set aside.

In a medium pan, heat one tablespoon of olive oil. Add the garlic and onion and sauté for eight minutes.

Add the rosemary, red-pepper flakes, spinach and thyme. Sauté until wilted, then transfer it to the egg mixture.

Add the sour cream, pepper, nutritional yeast, lemon zest and quinoa to the spinach mixture. Stir until combined, then pour into the prepared dish and bake for 60 minutes. Let cool before slicing, then serve warm.

Quinoa-Gnocchi Potato Salad

Ingredients

for Salad

½ cup quinoa

¼ cup fresh dill

500 grams vegan gnocchi

1/3 cup green onions, sliced

2 cups green beans

Ingredients

for Dressing

1/3 cup extra-virgin olive oil

¼ teaspoon salt

1 tablespoon vegan mayonnaise

1 minced garlic clove

1 tablespoon Dijon mustard

Directions

Whisk together the dressing Ingredients

in a large bowl, then set aside.

Bring the quinoa to a boil, then simmer covered for 20 minutes.

In a separate pot, boil the gnocchi for 2 to 3 minutes. Drain the gnocchi using a slotted spoon and add them to the bowl containing the dressing.

In the same water used to boil the gnocchi, cook the green beans for about 5 minutes until they are tender yet crisp. Drain the beans then mix them with the gnocchi and dressing.

Add the cooked quinoa, then top with the dill and green onions and serve.