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Rainbow Quinoa with Cheeezy drizzle

This dish uses white quinoa, ginger and variety of vegetables such as Brussel sprouts, onions, rainbow of carrots, microgreens and avocado. We drizzle this dish with a super cheeezy sauce (this is a seed based cheeez sauce that utilizes supersedes – it’s deliciously cheeezy and adds a whole new dimension to the dish).  
Course: Dinner, Lunch, Sauces
Cuisine: American
Keyword: vegan

Ingredients

  • Cheeezy drizzle Sauce:
  • 1.7 oz Nutritional yeast I use red star 1.7 oz Sunflower seeds
  • 1. oz hemp seeds
  • .2 oz sundried tomato
  • 9 grams fine sea salt
  • Pinch of red chili pepper
  • .7 oz Hemp oil may sub olive oil
  • .7 oz oz apple cyder vinegar
  • 7.5 oz alkaline water filtered water is also fine 3 grams garlic granules
  • Rainbow quinoa: all organic ingredients
  • 2-3 cups cooked quinoa may sub any preferred rice or combination of different rice and/or quinoa 1⁄2” fresh ginger minced
  • 1/2 zucchini sliced
  • 1/4 medium yellow onion chopped
  • 1/4 medium red and/or yellow bell pepper sliced
  • 4-5 brussel sprouts sliced
  • 1/4 multi color carrots ribboned red, purple, yellow avocado sliced for topping the dish
  • Choice of sesame seeds or pumpkin seeds for topping Sea salt and Black pepper to taste

Instructions

  • Cheeezy drizzle
  • Place all the ingredients in high speed blender bowl (nutri bullet is great) and let sit for 15 minutes.
  • Blend at high speed until super smooth.
  • Store in glass jar in fridge.
  • Good for up to 2 weeks.
  • Notes:
  • This Cheeezy drizzle is a great substitute for “cheese”. It tastes amazing, satisfying and is full of nutrition. Great cheese substitute for many things you use cheese on.
  • Best at room temperature or lukewarm. Don’t overheat.
  • Use straight out of the fridge if using on hot food.
  • Great on pizza; drizzle on pizza then heat up the pizza in oven for a 10-15 seconds.
  • INSTRUCTIONS:
  • Rainbow quinoa
  • Heat up your pan. Drop minced ginger and toss in the pan for few seconds. Then add zucchini with splash of water. Turn down heat to medium let cook for couple of minutes.
  • Add onions & bell peppers toss gently and let cook for another 2-3 minutes.
  • Add brussel sprouts and work them in with the vegetables and let cook for 1 more minute.
  • Now add the carrot ribbons and blend together with the other vegetables in the pan. Let
  • incorporate for upto 1 minute.
  • Turn the heat to low
  • Add pinch of salt and incorporate well. Don’t over salt
  • Add upto 2 cups of cooked quinoa (adjust to desired amount). Turn the heat off. Put the lid on
  • the pan and let sit for about 5 minutes OR until quinoa is warm.