• Rinse quinoa if it hasn't been pre-rinsed and combine with 2 cups of vegetable broth in a saucepan over medium-high heat and bring to a boil.
• Reduce heat to medium low and allow quinoa to simmer with lid partially vented for about 10 minutes. Then remove from heat and let sit for at least 5 minutes.
• While quinoa is cooking, add 1/4 cup of vegetable broth, garlic, onion, eggplant, and mushrooms to a 5 qt sauté pan and steam sauté over medium heat until veggies begin to soften. (about 10 minutes - add more broth as needed)
• Add baby greens to veggies and continue to cook on low for 1 or 2 minutes until greens begin to wilt.
• Add sliced tomotoes and cook another 1 or 2 minutes until tomatoes begin to soften.
• Add cooked quinoa to sauté pan and stir to mix.
• Spoon mixture into serving bowls and top with 1 - 2 Tbsp. of walnut "parmesan" cheese.

Walnut "Parmesan"

• Add walnuts, nutritional yeast, salt and garlic powder to a food processor fitted with the S blade and pulse until ingredients achieve the consistency of finely grated cheese.