“Vegetarian Cajun Lunch: Mouthwatering Mushroom & Bell Pepper Medley with Quinoa & Spicy Aioli”

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 cups sliced cremini mushrooms
• 2 cups sliced red and yellow bell peppers
• 1 large white onion, chopped
• 3 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 1/4 cup olive oil
• Salt and pepper, to taste
• 4 cups baby spinach
• 1/2 cup fresh parsley, chopped Spicy Aioli:
• 1/2 cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp hot sauce (adjust to taste)
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Set aside.
2. In a large skillet, heat olive oil over medium high heat. Add onion and cook for 3 4 minutes until softened.
3. Add garlic, bell peppers, and mushrooms to the skillet. Cook for 5 7 minutes until vegetables are tender.
4. Stir in Cajun seasoning, salt, and pepper. Cook for an additional 1 2 minutes to allow flavors to meld.
5. Gently fold in cooked quinoa and baby spinach. Cook until spinach is wilted, about 2 minutes. Remove from heat.
6. In a small bowl, whisk together vegan mayonnaise, Dijon mustard, hot sauce, garlic, salt, and pepper to make the spicy aioli.
7. Serve vegetable medley over quinoa with a generous dollop of spicy aioli on top. Garnish with fresh parsley.

Chef’s Insight

Experiment with different Cajun seasonings to find your perfect flavor combination.

Notes

This recipe is designed to be vegetarian and easily customizable.