Creamy veggies served with quinoa

I often resort to stir fried veggies when I have a whole bunch of veggies but short of inspiration and time. This is a nice change and I'll definitely do it again in the future. It was really quick and easy to make and I always love using cashews to make a creamy sauces. You may even like to add some herbs or spices to the sauce if you are feeling experimental. Enjoy this super nutritious, filling and delicious meal. 

Ingredients (Serves 4)

• 1 Cup Quinoa (any colour)
• 1 organic vegetable stock cube
• 1 Cup Raw Cashews
• 1 Cup Almond Milk, unsweetened
• 1/4 Cup Onion, diced
• 1/2 teaspoon sea salt
• 1 Large Sweet Onion, diced
• 4 Garlic Cloves, minced
• 1 Red Bell Pepper, diced 
• 1/2 large zucchini (or 1 whole medium one), diced
• 2 Large Carrots, sliced into rounds
• 1 Can Garbanzo Beans, drained and rinsed
• 4 cups of spinach (or kale), sliced and rinsed
• salt and pepper to taste

Directions

1. Cook quinoa according to package directions along with the vegetable stock cube. Set aside and keep warm.
2. Meanwhile, put the cashews, almond milk, onion, and salt until smooth. Set aside.
   
3. Heat a few tablespoons of olive oil (or coconut oil) in a saucepan on medium high heat.  Saute onions and garlic 5 minutes or until onions are slightly translucent.
   
4. Add the carrots and red bell pepper. Saute for another 5 minutes.  Add water if needed to prevent sticking.
   
5. Once the carrots and pepper are slightly soft, add the beans and kale.
   
6. Add a couple tablespoons of water. Cover saucepan and heat until the beans are warmed and the kale is wilted.
   
7. Pour Cashew Cream sauce into saucepan and stir until heated throughout.
   
8. Serve the Creamy Kale Bean Mixture on each individual plate and serve red quinoa on top.
   

Modified from: http://lipstickandberries.wordpress.com/2013/10/19/red-quinoa-and-creamy-kale/