Recipe: Quinoa with Sautéed Veggies and Gravy
If you try this recipe, don’t forget to take a photo and tag @compassionatewomen and @speciesunite on Instagram. We’d love to see how it goes!
Ingredients:
Serves: 2 people
½ cup of quinoa
2 tbsp of coconut oil or extra virgin olive oil
1 yellow onion, diced
2-3 garlic cloves, minced
1 squash, sliced
11 oz fresh mushrooms, thinly sliced
mushroom gravy (you can either create your own or use an instant alternative - just be sure to double check it’s vegan!)
fresh parsley, chopped
1/2 tsp garlic powder
1 tbsp of nutritional yeast (optional)
salt and pepper to taste
Method:
Rinse and soak the quinoa thoroughly then add to a large bowl and cover with filtered, warm water (2 cups water, 1 cup quinoa). Soak at room temperature for at least 2 hours, or overnight.
Bring 1 cup of water to the boil, add the quinoa, and turn down to low heat. Allow to cook until the quinoa is nice and fluffy - normally this should take about 20 minutes.
While the quinoa is cooking, dice a couple slices of yellow onion and mince the cloves of garlic.
Heat up the coconut oil or extra virgin olive oil in a large saucepan. Cook the onions for a few minutes until they start to become translucent, then add the garlic.
When the onions and garlic start to brown, add the squash and the mushrooms. Cook on medium heat and add water as necessary.
Season the cooked quinoa with salt, pepper, garlic powder and 1 tbsp of nutritional yeast. Once the veggies are all cooked and browning add the garlic powder with salt and pepper.
Scoop the veggies out of the skillet and set them aside. Line the pan with a layer of quinoa, lay the veggies over, then pour the mushroom gravy over everything.
Cover the saucepan with a lid and let it simmer for a few minutes to heat the gravy.
Garnish with parsley, serve, and enjoy!
Recreated from a recipe by Compassionate Women Follow them on Instagram and Facebook!
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