Sun-dried creamy quinoa

Add the cashews, sun-dried tomatoes, and boiling water to the blender. Set aside for at least 15 minutes Saute 1 c dry quinoa in the instant pot 3-4 minutes, until it smells aromatic. Then add the water, close the instant pot, and set to 2 minutes on pressure cook. In the blender, add the miso, lemon juice, nutritional yeast, balsamic, and basil. Blend well. Mix into quinoa once it's done. Put in a serving dish and cover with crumbled vegan feta and pine nuts.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the cashews, sun-dried tomatoes, and boiling water to the blender. Set aside for at least 15 minutes Saute 1 c dry quinoa in the instant pot 3-4 minutes, until it smells aromatic. Then add the water, close the instant pot, and set to 2 minutes on pressure cook. In the blender, add the miso, lemon juice, nutritional yeast, balsamic, and basil. Blend well. Mix into quinoa once it's done. Put in a serving dish and cover with crumbled vegan feta and pine nuts.

Step 2

Saute 1 c dry quinoa in the instant pot 3-4 minutes, until it smells aromatic. Then add the water, close the instant pot, and set to 2 minutes on pressure cook.

Step 3

In the blender, add the miso, lemon juice, nutritional yeast, balsamic, and basil. Blend well.

Step 4

Once the quinoa is done, mix the blended sauce into it. Put in a serving dish and cover with crumbled vegan feta and pine nuts. Serve immediately.