Cheesy Quinoa & Veggies


Cheesy Quinoa & Veggies

It’s creamy, cheesy, protein-packed goodness that works as a main dish. An irresistible way to eat quinoa, and get your kids to eat it too that they could not even tell there were veggies in it! These quinoa cakes are more than flavorful and delicious, and easy to make.
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6


  • 1 cup (180g) quinoa, thoroughly rinsed
  • 2 cup (480ml) water
  • 1 tsp olive oil
  • ½ medium yellow onion, diced
  • ½ medium (1lb/455g) head cauliflower, broken into small florets
  • 8 ounces (225g) fresh green beans, trimmed
  • 2 tbsp low-sodium vegetable broth or water
  • 8 ounces (225g) cremini mushrooms, sliced or button mushrooms
  • 2 medium zucchini, halved lengthwise and sliced
  • 3 tbsp liquid aminos or gluten-free tamari; use coconut aminos to be soy-free
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1½ cups (265g) cooked great northern beans or one 15oz/425g can, rinsed and drained
  • ⅓ cup (25g) nutritional yeast
  • 3 cup (90g) packed chopped greens spinach, chard, kale, or collards
  • ¼ cup (60ml) lemon juice
  • salt and black pepper to taste
  • pepita parmesan optional


  • Combine the quinoa with the water in a medium pot. Cover and bring to a boil, then reduce the heat and simmer for about 15 minutes, until all the water has been absorbed. Remove from the heat, keeping it covered, and let it rest for about 10 minutes before fluffing with a fork.
  • While the quinoa is cooking, heat the olive oil in a large, shallow saucepan over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the cauliflower, green beans, and broth, cover the pan, and cook for 3 to 4 minutes. Add the mushrooms, zucchini, liquid aminos, thyme, parsley, and garlic powder. Cover and cook, stirring occasionally, until all of the vegetables are tender but not too soft(they should still have a “bite” to them), 6 to 7 minutes. Add the cooked quinoa and the beans, stir, and cook until heated through, about 2 minutes. Stir in the nutritional yeast. Stir in the greens and cook until just beginning to wilt. Add the lemon juice, salt, and pepper and remove from the heat.
  • Serve immediately, topped with Pepita Parmesan(if using). Store any leftovers in an airtight container in the fridge for 3 to 4 days.
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