2 cloves garlic
2 tbsp diced shallots
1 (8-oz) box quinoa pasta
15 cups chopped kale
1/2 cup sun dried tomatoes
1/2 tsp red pepper flakes
2 tbsp tahini
1 cup nutritional yeast
Sauté garlic and a little shallot together with the freshly rised kale. (If you’re using frozen kale, sauté in low or no-sodium veggie broth).
As the greens and quinoa or quinoa pasta are cooking, throw them into the pan with the garlic and shallot.
Rehydrate sun-dried tomatoes in hot water.
Just before serving, throw 1 cup of nutritional yeast, 2 tablespoons of tahini and a small amount of red pepper flakes into the pan with the sun-dried tomatoes.
In place of salt, try a squeeze of lemon or a dash or pepper.