CREAMY CAULIFLOWER QUINOA

Ingredients

Preparation

1. In a large frying pan on medium heat, add the contents of 1 jar of Stefano vegan bolognese sauce and bring to a simmer for 2-3 minutes.
2. Add coconut milk and let simmer for another 2-3 minutes before adding cauliflower florets.  Simmer, uncovered, for 15-20 minutes until the cauliflower is tender but not mushy. Season with salt and pepper to taste.
3. Meanwhile, add 2 cups of cold water to a pot and 1 cup of quinoa and bring this to a simmer.  Season with salt and pepper to taste.  Cover and cook the quinoa for 15-18 minutes. Once it is cooked turn off the heat, remove the lid, and cover the pot with a clean kitchen cloth to absorb the steam.  This will guarantee a fluffier quinoa. 
4. While the cauliflower and quinoa are cooking, quickly pickle the onions by putting them in a small bowl and covering them with rice wine vinegar.  Set them aside for at least 20 minutes until ready to use. 
5. In a medium size serving bowl add ¾ cup to 1 cup of cooked quinoa, 2-3 good spoonfuls of cauliflower mixture and sauce, and garnish with pickled onions, chopped parsley and sliced fresh chilies if desired. Serve hot or warm