Creamy Squash Quinoa Bowl
Ingredients
Sauce
- 150g roasted pumpkin, well cooked
- 20g nutritional yeast
- 20g onion infused olive oil
- 90g water
- 1 tsp lemon juice
- Pinch of salt
- Pinch of cayenne pepper
Main
- 200g quinoa
- Red cabbage
- Zucchini
- Walnuts
- Parsley
Preparation
Cook quinoa in water or broth until done
Sauté red cabbage and zucchini in a pan until softened
Toast walnuts in a dry pan until fragrant
Blend the sauce ingredients in a mixer until smooth.
Add the sauce to the cooking quinoa 1 to 2 minutes before it is ready.
Top with the sautéed vegetables, toasted walnuts, and parsley. Serve warm.
