Cheezy quinoa alfredo is like a mullet. Business in the front, party in the back. This dish has elements of popular - yet oftentimes admittedly unhealthy - comfort dish that shall go un-named (hint: it rhymes with chac & meese). We make some adjustments by using toasted quinoa as our base and a plant-based cheezy alfredo sauce. We also throw in some steamed broccoli. Why? Because we love you. And we care about your health.
2 cups of cooked I Heart Keenwah Toasted Quinoa (cook quinoa according to directions on package)
1/2 cup unsalted raw cashews, soaked in water for at least 4 hours
1/2 cup water
1 tbsp miso paste
3 tbsp of nutritional yeast
1 red onion, roughly chopped
2 cloves of garlic, roughly chopped
2 tbsp olive oil
salt & pepper to taste
Begin by cooking your toasted quinoa. Remember that ~3/4 cup dry quinoa = approximately 2 cups cooked. Add water and quinoa in a pot and bring to a boil, simmer covered for 20 minutes.
Meanwhile, saute red onion and garlic in a pan with 2 tbsp olive oil until onion is translucent (about 5 minutes).
Transfer onion and garlic to a blender. Before blending, add soaked cashews, water, miso paste, and nutritional yeast. Blend until smooth. (Note: to take the cheese next level: add some smoked salt and/or smoked paprika). Set cheezy alfredo sauce aside.
Prepare steamed broccoli. You can steam broccoli either by microwaving it for 60 seconds or by throwing it into the quinoa pot when the quinoa has 10 minutes left of cooking time.
Once quinoa is complete, combine cooked toasted quinoa with steamed broccoli and cheezy alfredo sauce. Add salt & pepper to taste. Mix and serve.