4 Servings 30 min Cook
1 Cup Sweet Potato
1 1/2 Cup Water
2 Tbsp Nutritional Yeast
2 Tsp Salt
1 Tsp Onion Powder
1/2 Tsp Chili Powder
1 Cup Quinoa
2 Cup Water
1 Tsp Coconut Oil
1/2 Small Onions
5 Cup flowerets Broccoli
Preheat your oven to 350F.
In a small saucepan over high heat, bring the quinoa and water to a boil, then cover and reduce the heat to low for 15 minutes, until the quinoa is tender and the moisture has been absorbed.
Fluff with a fork and set aside.
While the quinoa is cooking, saute chopped onion in a large saute pan (preferably with a lid) in the coconut oil until tender, about 5 minutes.
Add in the broccoli florets and a splash of water to prevent sticking, then cover the pan and allow to steam for about 10 minutes, or until the broccoli is fork-tender.
To prepare the "cheese" sauce, combine all ingredients in a blender and blend until completely smooth and creamy.
Note that sauce will be diluted over the entire batch of quinoa and broccoli, so it may be on the salty-side to taste.
Combine sauteed onion, broccoli, and cooked cooked quinoa in casserole dish then pour over the cheese sauce and stir to mix well.
Adjust any seasonings to taste.
Bake at 350F for 30 minutes, or until bubbly hot.
