A hearty side (that can also serve as a main), this protein-rich dish can be whipped up in a flash.

Ingredients
1 tablespoon water or olive oil for sautéing
2 yellow onions, finely chopped
2 cups dry quinoa, rinsed and drained

Yield: 4 to 6 servings

Tip from The Compassionate Cook
This dish is delicious topped with gravy, such as the Golden Gravy in The Vegan Table or the Shitake Gravy in Color Me Vegan.

Did You Know?

Cruciferous vegetables (cauliflower, broccoli, kale, Brussels sprouts) contain cancer-fighting compounds, including one called sulforaphane, which is formed when the veggies are chopped or chewed and which detoxifies cancer cells.

Soy-free, oil-free if using water to sauté, wheat-free