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Prep Time:25 minsAdditional Time:5 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:5 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupsbroccoli florets8ouncescremini mushrooms (3 cups), quartered2large shallots, sliced2tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided¼teaspoonground pepper¾cupraw cashews½cupwater¼cupfresh parsley leaves1tablespooncider vinegar½teaspoonreduced-sodium tamari or soy sauce (see Tip)2cupscooked quinoa1cupshredded red cabbage
Cook Mode(Keep screen awake)
Ingredients
4cupsbroccoli florets
8ouncescremini mushrooms (3 cups), quartered
2large shallots, sliced
2tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
¼teaspoonground pepper
¾cupraw cashews
½cupwater
¼cupfresh parsley leaves
1tablespooncider vinegar
½teaspoonreduced-sodium tamari or soy sauce (see Tip)
2cupscooked quinoa
1cupshredded red cabbage
DirectionsPreheat oven to 425 degrees F.Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about 20 minutes total.Meanwhile, combine cashews, water, parsley, vinegar, tamari (or soy sauce) and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.TipsTip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Originally appeared: EatingWell.com, August 2018
Directions
Preheat oven to 425 degrees F.Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about 20 minutes total.Meanwhile, combine cashews, water, parsley, vinegar, tamari (or soy sauce) and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.TipsTip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Preheat oven to 425 degrees F.
Place broccoli, mushrooms and shallots in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and pepper; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender and browned, about 20 minutes total.
Meanwhile, combine cashews, water, parsley, vinegar, tamari (or soy sauce) and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a blender. Puree, stopping and scraping down the sides as necessary, until smooth.
Divide cooked quinoa, cabbage and the roasted vegetables and sauce among 4 bowls.
Tips
Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Originally appeared: EatingWell.com, August 2018
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Nutrition Facts(per serving)340Calories19gFat36gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
