Gloriously Green Creamy Vegan Quinoa Risotto

• 3 cups quinoa cooked in 6 cups vegetable broth (I use Massel when I can't make my own)
• 1/4 cup toasted minced dried onion flakes for garnish
• grated zest of two organic lemons
• 1 cup finely chopped continental parsley
• 1/2 cup finely chopped green onions
• a bunch of finely diced chopped asparagus (optional)

For the sunflower green cheese sauce:

• 2 cups raw sunflower seeds soaked for about 2 - 4 hours then drained and rinsed (soaking is optional)
• 3/4 cup filtered water as needed for desired consistency
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup nutritional yeast
• 1 Tbsp minced fresh garlic (about 4 cloves)
• 1 tsp Celtic sea salt or Himalayan salt
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1/2 cup spinach puree (home made or two 2 ounce packs of Square One organic spinach puree)
• 1/2 cup pea puree (home made or two 2 ounce packs of Square One organic pea puree)
• 1/2 cup broccoli puree (home made or two 2 ounce packs of Square One organic broccoli puree)

1. Prepare the quinoa on the stove or in your rice cooker.
2. Toast the minced dried onion flakes by stirring them on a low flame in a pan for about 1-2 minutes until just golden.
3. Prepare your home made purees (instructions below) or just scoop out the the Square One packs and set aside.
4. To prepare the sunflower cheese just place the sunflowers, lemon juice, salt, fresh garlic, dried garlic, dried onion and nutritional yeast and half the water in your food processor.
5. Pulse until well combined then turn the machine to create as smooth consistency.
6. Now add in the vegetable purees and pulse until well combined. Add in just enough water to get your desired consistency. You don't want it too runny.
7. Stir this sauce through the quinoa and then stir through the half of the lemon zest and half the green onions. I like to stir through some diced asparagus. 
8. Serve topped with green onions, toasted dried onion flakes and a pinch of lemon zest. YUMMO!

**I have tested these recipes using home made purees.

Here's how:

To make home made organic broccoli puree: Steam 3 cups of raw chopped broccoli and then puree in your food processor with 2 1/2 Tbsp filtered water. This yields 1 cup of puree.
To make home made organic spinach puree: Lightly steam 8 cups baby spinach leaves until just wilted and puree in the food processor. There is no need to add water. This yields 1 cup puree.
To make home made organic pea puree: Boil 2 cups green peas, drain, and then puree in your food processor with 3 Tbsp filtered water to yield 1 cup of pea puree.