One-Pot Cheesy Vegan Quinoa with Broccoli & Chickpeas (GF)
This cheesy vegan quinoa with broccoli and chickpeas is a pantry-friendly, gluten-free, healthy comfort food dish that can be made in one pot.
Ingredients
- 1 cup raw cashews
- 2 cups water
- ½ cup diced onion
- 3-4 cloves garlic minced
- 1 ½ tablespoon oil or water
- 1 ½ cups quinoa
- 3 cups vegetable broth or 3 cups water + 1 tablespoon vegetable bouillon
- 12-14 oz. fresh or frozen broccoli florets
- 1 ½ cups cooked chickpeas or 1 15 oz. can chickpeas
- ¼ cup nutritional yeast
- 1 teaspoon salt or to taste, depends on saltiness of bouillon
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoon lemon juice
- chives or green onions chopped, for garnish
Instructions
- Sauté onion in oil or water in a pot over medium high heat until translucent, 3-5 mins. Then, add minced garlic and sauté until fragrant, about 2 more mins.
- Add in quinoa and toast lightly for 1-2 mins, before adding in vegetable broth or water and bouillon. Bring to a boil, and then cover and simmer on medium low heat until most of the liquid is absorbed, 8-12 mins.
- Meanwhile, make your cashew cream by blending 1 cup cashews and 2 cups water until smooth; it doesn't have to be perfect.
- Once quinoa is cooked, add in cashew cream, nutritional yeast, salt, pepper, garlic powder and chickpeas. Stir to combine, and then add the broccoli florets. Cover with a lid to steam the broccoli and cook until tender, 3-5 mins.
- Check with a fork to see that the broccoli is tender, add lemon juice, and stir to combine. Serve topped with chopped green onions or chives. Enjoy!
Nutrition
Serving: 1gCalories: 692kcalCarbohydrates: 108gProtein: 37gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 14gSodium: 1326mgFiber: 38gSugar: 19g
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