Vegan Cheesy Italian Quinoa

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Vegan Cheesy Italian Quinoa

Serves 1-2

Macadamia Ricotta Cheese

1 cup organic quinoa

Vegetable broth

1-2 Tablespoons marinara

1. Make the Raw Vegan Ricotta Cheese: (This recipe will make more than you need

for the recipe. Simply store the rest in a covered container in the fridge and

use in 3 days...if it sticks around that long!)

Place 1 cup organic macadamia nuts in a small bowl with enough water to cover.

Let soak for 30 minutes. Drain.

Place soaked and drained macadamias into a food processor with:

1/2 cup dry macadamias

1/4 cup pine nuts

3 Tablespoons nutritional yeast

1 teaspoon sea salt, or to taste

4 Tablespoons lemon juice

1 small clove garlic, finely minced

2 Tablespoons extra-virgin olive oil (optional)

5 Tablespoons water, as necessary

Process until completely smooth.

2. Make the quinoa: In a large DRY pan heat 1 cup quinoa, stirring often, until

lightly toasted. (Do not burn!) Add double the amount of veggie broth (can also

use water and 1/2 veggie bouillon cube). Bring to a boil, then turn heat to low

and simmer for 10-15 minutes or until broth is absorbed and quinoa is cooked --

filaments will be visible and quinoa will be al dente (softened yet with a

bite). If quinoa is cooked but the broth hasn't been completely absorbed, simply

pour off some of the broth, if desired.

3. Add 2-3 Tablespoons Macadamia Ricotta and combine thoroughly. Add 1-2

Tablespoons marinara, or to taste, and stir to combine.

Recipe can be doubled. Follow the same instructions for making your quinoa --

measure out quinoa and add double the amount of veggie broth.