In The Kitchen
Vegan Mexican Quinoa Bowls with Chile-Cilantro Sauce
Description :
Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeño kick. An easy meal!
Ingredient :
Vegan Green Chile Cilantro Sauce:
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1 cup unsalted raw cashews
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1 (4 ounce) can chopped green chile peppers
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¼ cup hemp milk
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½ jalapeno pepper with seeds, or more to taste
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½ teaspoon salt
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1 ¼ cups chopped fresh cilantro
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3 cups water
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1 ½ cups quinoa
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2 romaine hearts, chopped
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2 (15 ounce) cans black beans, rinsed and drained
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3 cups chopped red bell pepper
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½ cup chopped red onion
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2 avocados, chopped
Direction :
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Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
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Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
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Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.
