INGREDIENTS
2
▢ russet potatoes
1/2 cup
▢ non-fat greek yogurt
3 tbsp
▢ butter
3 tbsp
▢ olive oil
1
▢ onion
1 cloves
▢ 2 garlic
16 oz
▢ mushrooms
2
▢ carrot
1 tbsp
▢ thyme more
2 tbsp
▢ tomato paste
2 tbsp
▢ quinoa
1 1/4 cups
▢ vegetable stock
1 cup
▢ peas
1 tsp
▢ salt