Vegan and corn, gluten, nut, soy and added sugar free.
- ½ cup quinoa
- ¼ cup extra-virgin olive oil
- 1 large white onion, diced
- 2 garlic cloves, peeled, chopped
- 4 cups gluten-free vegetable broth
- 2 large sweet potatoes, peeled and grated
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 1 bag Go Veggie! Vegan Mexican Cheese Shreds
- ¼ cup parsley, finely chopped
Preheat oven to 375° F.
Cook quinoa on stovetop according to package directions.
Place a large stockpot over medium heat; add oil and onion. Sauté the onion until golden brown. Add the garlic; cook for another 3 minutes.
Pour in the vegetable broth and grated sweet potatoes; bring to a simmer and add cumin, chili powder, salt and pepper. Cook until sweet potatoes are tender. Then carefully transfer mixture, in batches, to a food processor. Purée until smooth.
Return mixture to the pot on the stove over medium heat, adding in cheese and quinoa; cook until cheese is melted.
Serve warm with parsley.
Calories: 470, Carbohydrates: 48 g, Protein: 7 g, Fat: 28 g, Cholesterol: 0 mg, Fiber: 4 g
Recipe by Amie Valpone, a Manhattan-based personal chef, culinary marketing consultant, recipe developer and food writer who specializes in simple gluten-free recipes for the home cook. She blogs at thehealthyapple.com.