2 tbsp olive oil
1 yellow onion
3 garlic cloves
1 1/2 cups chicken or vegetable broth
1 pkg (5 oz) red quinoa
1 tsp cumin
1/4 tsp cayenne pepper
salt and pepper to your liking
1 can garbanzo beans, drained and rinsed
1 can cannellini beans, drained and rinsed
peas to your liking (I used about 2 cups of frozen)
medium salsa verde
nutritional yeast flakes
Add oil to medium-heated pot. Throw in diced onion and garlic. Brown for approximately 8-10 minutes. Add in quinoa, vegetable broth, cumin, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat, cover, and let simmer for 20 minutes.
Add beans and peas. Cook for an additional five minutes.
Serve sprinkled with salsa verde and nutritional yeast flakes (a cheese substitute) and enjoy!