Who says eating vegan has to be boring? This creamy dish is full of flavor and will please even a meat lover’s belly. Serve it over quinoa with a crisp garden salad some crusty garlic bread.

Ingredients:
2 cups of quinoa, uncooked
4 cups of water
1 tablespoon of olive oil
1 onion, diced
2 cloves of garlic, diced
1 head of cauliflower, washed, rinsed and broken into pieces
1 can of chickpeas
1 tsp. black pepper
1 tsp. salt
1 1/2 tsp. ginger powder
1 tsp. turmeric
1 can of crushed tomatoes (I used 6oz)
I can of coconut milk
1 cup of cashew

Directions:
Combine quinoa and water in pot. Bring to boil then cover and simmer on low flame until water is absorbed then remove from flame and fluff. While the quinoa is cooking, heat up olive oil in large pan. Add onions and saute until tender. Add cauliflower to pan and cook several minutes until slightly toasty. Add the chic peas and season with spices. Add the crushed tomatoes and mix well. Add the coconut milk and combine well. Simmer on low flame for 10 minutes. Serve over quinoa. Add cashews before serving.

~ Recipe submitted by Nina Safar