Quinoa Bowl with Plant-Based Meatballs, Green Beans, and Garlic Dressing

Name: Quinoa Bowl with Plant-Based Meatballs, Green Beans, and Garlic Dressing
Yield: Serves 4
Ingredients: 3 tablespoons roasted, garlic cloves; 2 tablespoons, white wine vinegar; 1 teaspoon maple syrup or, honey; ½ teaspoon, Dijon mustard; ½ teaspoon, minced fresh thyme; ⅛ teaspoon, table salt; ⅛ teaspoon, pepper; 3 tablespoons, extra-virgin olive oil; ½ cup, panko bread crumbs; ¼ cup, chopped fresh parsley; 1½ teaspoons, ground fennel; 1½ teaspoons, ground sage; ¾ teaspoon plus ⅛ teaspoon, table salt, divided; ⅛ teaspoon, pepper; 12 ounces, plant-based ground meat; 1¼ cups prewashed white, quinoa; 4 teaspoons, extra-virgin olive oil, divided; 8 ounces, green beans, trimmed and halved crosswise; ¼ cup, dried cranberries; ¼ cup, sliced almonds, toasted

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A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME1 hour

Quinoa Bowl with Plant-Based Meatballs, Green Beans, and Garlic Dressing

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

This hearty grain bowl distills the essence of Thanksgiving dinner into an easy plant-based feast. In lieu of turkey, we use plant-based meatballs flavored with parsley, ground fennel, and ground sage. Rather than a bread stuffing, we cook ...

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