Let’s Get Started!

Ingredients Needed

• 2 cans fire roasted tomatoes- 14.5 oz each
• 12 oz cauliflower- cut into bite size pieces
• ½ cup cashews- soaked for at least thirty minutes then drained
• 16 oz can of butter beans-Do Not drain
• 2 shallots- chopped
• Dill- ½ in the blender and ½ for garnish
• 6 cloves garlic- chopped
• ½ cup quinoa- cooked
• Salt and pepper to taste
• 1 tablespoon of Cumin or to taste

Directions

1. Pre-heat oven to 400 degrees.
2. Cook the quinoa according to package directions, veggie broth can be used in place of water for extra flavor if you wish. Cut the cauliflower. Spread on a cookie sheet and roast until starting to brown in places and tender, about 12- 15 minutes.
3. Peel and roughly chop the shallots and garlic.
4. Heat a non-stick skillet over medium heat, add the shallots and garlic. Cook until softened stirring occasionally about 3-5 minutes.
5. Add the shallots and garlic to the high-speed blender. Add the tomatoes, cashews and beans to the blender also.
6. Blend on high until smooth.
7. Add the mixture back to the pan and add seasonings. Heat until simmering, let it simmer for about five minutes.
8. Divide between bowls and divide the quinoa and cauliflower among the bowls and garnish with the remaining dill.

** Coconut milk can be substituted for the beans but will increase the fat content. Feel free to experiment with the seasonings and try new flavors. Beans are a great source of fiber and nutrients and the veggies are full of a wide variety of nutrients such as vitamin C and anti-oxidants. **