Quinoa, Grilled Veggies and Cashew Cheese is an simple and fast option at the end of the day when you’re too tired to make anything.
Do you ever have leftover grilled veggies you don’t know what to do with?
You know, all the peak season fresh stuff like corn, eggplant, zucchini, squash and onion you don’t want to waste? How about extra rice or grains? Any hummus (or in the case of us detoxers cashew cheese)?
Well I have the perfect solution because I happened to have all three and got creative after getting home with a hunger the size of Texas.I needed something in three minutes or less.
So here’s how this works.
After grilling, just cut the cooled veggies up and throw them in the refrigerator and pull them out when you are ready (which would be now). Add some cooked quinoa (which is actually a grain-like seed packed with lots of belly filling fiber and protein), or a whole grain such as brown rice or millet – whatever you have on hand; microwave, then add a bit of cashew cheese or hummus and you’ve got a light meal!
What is your favorite go to meal when you’re really hungry and don’t have time to cook?
Quinoa, Grilled Veggies and Cashew Cheese
1/2 cup cooked quinoa
1 cup chopped grilled veggies such as eggplant, zucchini, squash, corn and onion
1oz cashew cheese (click for recipe), or hummus
1. Place quinoa and veggies in a microwave safe bowl. Microwave for 1 minute on high. Top with cashew cheese or hummus.
Estimated Nutrition Facts for Quinoa, Grilled Veggies and Cashew Cheese
Total Fat 9.9g
Saturated Fat 1.7g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 4.8g
Total Carbohydrate 32.1g
Dietary Fiber 5.1g
Vitamin C 23.5%
You’re eyeing the phone for takeout after work because you’re too tired to think of what to make for dinner.
Put the phone down and pick up my 6 Ingredient or Less Cookbook.
Home cooked. Simple. Fast.
Dawn Hutchins is plant-based lifestyle educator, author and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus in epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks and revolutionary programs, learning how to eat more whole, plant foods – and loving it!