Name: Spring Vegetable Quinoa Bowl & Vegan Pesto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 1/2 cups uncooked quinoa ((any variety, just make sure it's rinsed!)); 3 cups vegetable broth; 4 loosely packed cups chopped asparagus (cut into 2-3 inch pieces ); 1 14 oz can corn (strained and rinsed); 3 loosely packed cups button mushrooms (quartered); 2 Tbsp olive oil; 1/2 tsp garlic powder; 1/4 tsp red chili pepper flakes; salt and petter to taste; 1 cup microgreens ((optional- to top the dish)); 1/2 cup raw cashews (soaked 4-6 hours in water); 1 garlic clove; 1/4 cup pepitas; 2 Tbsp pine nuts; 1 Tbsp nutritional yeast; 3 Tbsp water; 2 Tbsp olive oil; 2 tsp lemon juice; 1/4 cup packed basil; 2 cups loosely packed greens (spinach and arugula are best, but you can also use kale); 1/2-1 tsp salt