Vegan and Gluten Free Creamy Garlicky Quinoa RecipeNothing is yummier than a creamy, comfort foody side as the weather gets cooler. Why not try a healthier version of a delicious creamy rice dish? Using cauliflower as the base for a delicious cream sauce and quinoa as your grain, get a healthy, gluten free and vegan side to accompany any entree and put a smile on your whole family’s face! Delicious and guilt free!

  • 6-8 cups chopped cauliflower
  • 4 cups vegetable broth + 2 cups water
  • ½ cup plain, unsweetened soy milk
  • 1½ cups quinoa
  • Salt and pepper, to taste
  • 2 tablespoons vegan butter
  • 6-8 cloves minced garlic
  • 1 cup chopped porcini mushrooms
  • ½ cup Shredded Vegan Mozzarella cheese, optional
  • 1/2 cup toasted pine nuts, to sprinkle on top
  1. Cook the quinoa according to package. Set aside.
  2. Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender, then drain water. Transfer cauliflower pieces to a blender or food processor.
  3. Puree the cauliflower, adding soy milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt and pepper. Pour over the cooked quinoa and stir to combine.
  4. In a large nonstick skillet, melt the butter and add the garlic and mushrooms, sauteing over low heat, about 3-5 minutes. Add the quinoa mixture and stir until butter and garlic is incorporated. Add in cheese, stirring to incorporate well. Season with additional salt and pepper to taste. Top with pine nuts and enjoy!


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