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Dandelion Greens over Quinoa Pasta

Talk about packing a healthy punch! Bright, leafy greens, protein-rich pasta... this is a Meatless Monday or any day dish that will keep even the most skeptical of a vegan diet feeling satiated.

In a large pot cook a box of quinoa pasta in heavily salted boiling water until al dente, about 10 minutes.

In the meantime heat a large skillet or sauté pan. Once it warms, add 1/8 cup of extra virgin olive oil.

After a minute or two, add:

1/3 sliced large yellow onion

1 bunch of chopped dandelion greens

1 cup chopped parsley

When it starts to cook down add 1 ladle of pasta water and the juice of one lemon.

Once the pasta is finished cooking, drain it and add it to your skillet with the greens. Top with 2 TBSP of olive oil or vegan butter, perhaps a sprinkle of non-dairy parmesan and serve immediately.

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