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Recipes » Main Dish » Quinoa Timbale with Mushroom Sauce
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1 cup cooked white quinoa

1 onion, chopped into small cubes

1 leek, finely diced

1 ½ cups mushrooms, chopped

1 tsp dried or fresh thyme

3 Tbsp low-sodium tamari or soy sauce

3 garlic cloves, crushed

½ cup water

1 Tbsp unsweetened plant-based milk

2 Tbsp diced roasted red bell peppers (optional)

1 In a saucepan, sauté the onion and leek with a tablespoon of water, until softened.

2 Add the chopped mushrooms, thyme, soy sauce, and garlic. Cook for 5 minutes.

3 Add the chopped mushrooms, thyme, soy sauce, and garlic. Cook for 5 minutes.

4 Reserve two tablespoons of the sauteed veggie mix for serving, then place the remaining veggies in a blender or food processor.

5 Add the plant-based milk and blend until creamy.

6 Press the quinoa into a small bowl and flip over onto a plate to form a timbale.

7 Drizzle the sauce over quinoa timbale. Top with roasted red bell peppers and the reserved veggies from step 4.

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