Toast quinoa in a dry, heavy skillet over medium hear until fragrant.
Sauté onions in a large soup pot over medium heat until cartelized about 8 minutes.
Stir in mushrooms.
Stir in the toasted quinoa.
Add molasses and stir well to combine.
Add chicken broth
Stir it all together and bring to a boil.
Reduce heat to low. Cover and simmer for 20 minutes or until quinoa is cooked.
Make cashew cream. Soak cashews in water for many hours. Strain the water out. Place them in a blender or food processor. Add rice milk or other type of milk enough to cover the cashews.
Blend until smooth.
Add cashew cream.
Add salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1911g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 588 (36%)|
|Amt Per Serving||% DV|
|Total Fat 65.3g||87 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 40.7g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 0mg||0 %|
|Sodium 3372.2mg||116 %|
|Potassium 4016.3mg||106 %|
|Total Carbohydrate 215.9g||63 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 197.1g|
|Protein 55.2g||79 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1650
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