Roasted Cauliflower and Quinoa Casserole
forksoverknives.com
forksoverknives.com
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Ingredients

  • 2 cups dry quinoa
  • 13½ cups vegetable broth, divided
  • 1½ medium onion, cut into ¼-inch dice (1 cup)
  • 16 cloves garlic, minced
  • 11 tablespoon Italian seasoning
  • 11 medium head cauliflower, cut into 1-inch florets (about 6 cups)
  • 11 tablespoon white wine vinegar
  • 1 Sea salt and freshly ground black pepper
  • 13 cups store-bought marinara sauce
  • 11 cup frozen green peas, thawed

Instructions

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