INGREDIENTS
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1 ½ cups vegetable broth
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2 tablespoons extra virgin olive oil
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1 onion, chopped
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1 cups quinoa, rinsed
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2 cloves garlic, minced
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½ teaspoon dried thyme
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1/ 2 teaspoon sea salt
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½ cup white wine OR vegetable broth
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2 tablespoons lemon juice
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2 cups chopped arugula
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½ cup grated Parmesan OR vegan Parmesan
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½ cup low fat OR tofu ricotta
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6 tablespoons walnuts, toasted and chopped