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.