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Cheesy Quinoa Stir-fry

 

• 2-3 cups mixed veggies
• 2 T. minced garlic
• 1/4 of a red onion finely chopped
• 1 c. nutritional yeast
• 1 t. agave
• 2 c quinoa
• 2 c. chicken broth
• 2 c. rice milk
• 1-2 T. salt (to taste)
• 1 T. coconut oil

1.  Put the oil, onion and garlic in a large sauce pan, and brown over medium heat
2. Add the mixed veggies, and simmer for 2-3 mins.
3. Pour the broth, rice milk, and quinoa into the mixture and bring back up to a boil.
4. Turn off the burner and cover the pan.
5. Let sit for 5-10 mins until the liquid is all soaked up.
6. Fluff and serve!

Fresh Salsa

• 2 large tomatoes
• 1 small red onion
• 1 large celery stalk
• Juice from half a lime
• 3 t. salt
  
• 2-3 T. garlic
• 1/2 of a bunch of cilantro
• 1 small bell pepper
• 1 small can of chili peppers (or for more spice 1 jalapeno pepper; without the seeds)
• *optional* add half a can of corn or (kernels from one small cob)
  

1.  I like to just throw all of it in my food processer and be done (add the corn after), but if you like your salsa chucky just cut all the veggies and put it all in a bowel.
2. It is good to eat just after you make it, but its best when you let the flavors marinate over night and eat it the next day.