Ingredients:

vegetable broth for sauteing

½ C uncooked quinoa

1 clove garlic, minced

1 ½ C diced sweet onion

3 C diced broccoli florets

3 to 4 T sun-dried tomatoes

¼ t red pepper flakes

4 wraps

 

Sauce:

¾ C soaked cashews

1 clove garlic

½ C non-dairy (we like almond) milk

¼ C nutritional yeast

1 ½ t Dijon mustard

1 t lemon juice

¼ t onion powder

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Directions:

Cook quinoa.

 

Saute onion and garlic in a few splashes of vegetable broth.  Add broccoli and tomatoes, stirring for 10 to 15 minutes.  

 

Blend sauce ingredients in a high-speed blender.

 

Add cooked quinoa and cheese sauce to pan with onion, broccoli, and tomatoes.  Stir in red pepper flakes. 

 

Spoon into wraps and serve.