Broccoli Quinoa Sticks with Cashew Cheese Sauce
These Broccoli Quinoa Sticks with Cashew Cheese Sauce are easy to make, a great source of protein and kid friendly.
Servings 14 sticks
Ingredients
Broccoli Quinoa Sticks:
- 1 cup quinoa
- 2 ½ cup water
- 1 ½ cup broccoli, fresh or frozen
- 3-4 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
- dash of black pepper
Cashew Cheese Sauce:
- 1 cup cashews, soaked in water overnight and drained or boil for 15 minutes to soften.
- ⅓ cup nutritional yeast
- 2 teaspoon lemon juice
- ½ cup water Add up to an additional ¼ cup water to thin sauce.
- ½ teaspoon salt
Instructions
Broccoli Quinoa Sticks:
- Bring water, quinoa, and salt to a boil. Cover and reduce heat to a low simmer. Cook undisturbed for 30 minutes. All water should be absorbed. Stir quinoa. It should become sticky and dough like. If it does not all the moisture has not been cooked away. Return pan to heat and cook a few minutes longer.1 cup quinoa, 2 ½ cup water, ½ teaspoon salt
- While quinoa cooks steam broccoli and chop into small pieces. Add broccoli, nutritional yeast, garlic powder, and black pepper to quinoa and stir well to combine.1 ½ cup broccoli, fresh or frozen, ½ teaspoon garlic powder, dash of black pepper, 3-4 tablespoon nutritional yeast
- Preheat oven to 450 degrees and lightly oil or line a baking sheet with parchment paper.
- Using hands, take small spoonfuls and form into sticks or tots. Keep hands a little wet to prevent quinoa from sticking to them.
- Place sticks on baking sheet and bake for about 20 minutes. Flip quinoa sticks and continue to bake for 7-10 additional minutes or until browned and crispy outside.
Cashew Cheese Dipping Sauce:
- Blend cashews, nutritional yeast, lemon juice, ½ cup water, and salt until smooth and creamy. Add additional water to thin sauce, if desired.1 cup cashews, soaked in water overnight and drained or boil for 15 minutes to soften., ⅓ cup nutritional yeast, 2 teaspoon lemon juice, ½ cup water, ½ teaspoon salt
