- 1 cup quinoa, thoroughly rinsed
- 2 cups water
- 1 teaspoon olive oil
- ½ medium yellow onion, diced
- ½ medium (1-pound head cauliflower, broken into small florets
- 8 ounces fresh green beans, trimmed
- 2 tablespoons low-sodium vegetable broth (or water)
- 8 ounces cremini mushrooms (or button mushrooms), sliced
- 2 medium zucchini, halved lengthwise and sliced
- 3 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1½ cups cooked great Northern beans (or one 15-ounce can, rinsed and drained)
- ⅓ cup nutritional yeast
- 3 cups packed chopped greens (spinach, chard, kale, or collards)
- ¼ cup lemon juice
- Salt and black pepper to taste
- Pepita Parmesan, optional
- In a medium pot, combine the quinoa with the water. Cover and bring to a boil, then reduce the heat and simmer for about 15 minutes, until all the water has been absorbed. Remove from the heat, keeping it covered, and let it rest for about 10 minutes before fluffing with a fork.
- While the quinoa is cooking, heat the olive oil in a large, shallow saucepan over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the cauliflower, green beans, and broth, cover the pan, and cook for 3 to 4 minutes. Add the mushrooms, zucchini, liquid aminos, thyme, parsley, and garlic powder. Cover and cook, stirring occasionally, until all of the vegetables are tender but not too soft (they should still have a “bite” to them), 6 to 7 minutes. Add the cooked quinoa and the beans, stir, and cook until heated through, about 2 minutes. Stir in the nutritional yeast. Stir in the greens and cook until just beginning to wilt. Add the lemon juice, salt, and pepper and remove from the heat.
- Serve immediately, topped with Pepita Parmesan (if using).
Store any leftovers in an airtight container in the fridge for 3 to 4 days.