Vegan Mexican Quinoa Bowl With Green Chile Cilantro Sauce
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Raw Cashew (unsalted)1 cup
Milk (hemp)1 tsp
Salt1.25 cups
Cilantro (chopped fresh)3 cups
Water1.5 cups
Quinoa3 cups
Red Bell Pepper (chopped)1 cup
Red Onion (chopped)Directions:
1
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth
2
Pour cashew mixture into a small bowl; stir in 1 cup cilantro
3
Bring water and quinoa to a boil in a saucepan
4
Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes
5
Divide romaine lettuce among 4 bowls
6
Top with quinoa, black beans, red bell pepper, and onion
7
Drizzle cilantro sauce on top
8
Garnish with remaining 1/4 cup cilantro and chopped avocados