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Vegan Quinoa Bowl with Chile Cilantro Sauce

Servings 4

Ingredients

For The Sauce
  • 1 cup cashews
  • 4 oz can of chopped green chile peppers or a ½ cup if you have a jar of green chiles
  • 1 clove of garlic, minced
  • 1/2 cup almond or hemp milk
  • pinch of salt
  • 1 cup chopped fresh cilantro (do not blend)
For The Bowl
  • 3 cups vegetable stock
  • 1 1/2 cups quinoa
  • 1/4 cup red onion, finely chopped
  • 1 jalapeno, finely diced
  • 2 plum tomatoes, chopped
  • 1 can of black beans, rinsed and drained
  • 1/2 cup cilantro, chopped
  • pinch of salt and ground black pepper
  • 4 cups chopped romaine lettuce
  • head of red lettuce
For The Garnish
  • 1 large avocado, diced
  • wedges of lime
  • cilantro leaves

Instructions

For The Sauce
  • In a blender, combine the cashews, green chiles, mincedgarlic, almond or hemp milk, and a pinch of salt. Blend until smooth and creamy. You might need to add a little more almond or hemp milk if it looks too thick.
  • Pour the sauce mixture into a bowl and stir in the chopped cilantro. Cover bowl and store in refrigerator.
For The Bowl
  • In a pot, bring the stock to a boil and add quinoa. Turn heat to low, cover pot and let simmer for 5 minutes. Turn heat off and leave the pot on the cooktop for 15 minutes. Fluff with fork after 15 minutes.
  • In a large bowl, combine the red onion, black beans, chopped tomatoes, chopped jalapeno, cilantro and a pinch of salt.
  • Allow quinoa to cool, but while it is still warm, add it to the large bowl with the onion, beans, tomatoes, jalapeno, and cilantro. Give it a toss and season to taste with salt and pepper.
  • Assemble your (4) bowls.
  • Add red leaf lettuce to the bottom of each bowl with leaves outlining the rim of the bowl.
  • Place one cup of your chopped Romaine into the center of each bowl.
  • Add your quinoa mixture on top of the Romaine.
  • Top each portion with the Chile Cilantro Sauce.
  • Garnish with wedges of limes, diced avocado and fresh cilantro leaves.
  • Serve immediately and enjoy!
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