Vegan Mexican Quinoa Bowls with Chile-Cilantro Sauce
INGREDIENTS
½ cup unsalted raw cashews
1 (4-oz.) can diced green chiles
2 Tbsp. hemp milk, other plant milk, or water
¾ tsp. salt*
2/3 cup chopped fresh cilantro
1½ cups water*
¾ cup quinoa*, rinsed and drained
1 (15-oz.) can black beans*, rinsed and drained
1 ½ cups chopped red bell pepper
¼ cup chopped red onion
8 leaves radicchio (optional)
1 romaine heart, chopped (3 cups)
1 avocado, sliced
Fresh jalapeño slices (optional)
Lime* wedges
DIRECTIONS
Put cashews in a bowl. Add enough boiling water to cover. Let stand 20 minutes; drain.
Combine drained cashews, green chiles, hemp milk, and ¼ tsp. salt in a blender; cover and process until smooth.
Pour cashew mixture into a small bowl; stir in ½ cup cilantro.
Bring 1½ cups water, the quinoa, and remaining ½ tsp. salt to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, until quinoa is tender, 12 to 15 minutes.
Combine quinoa, black beans, bell pepper, red onion, and chile-cilantro sauce in a large bowl; toss to combine.
Line 4 serving bowls with radicchio (if using). Divide romaine lettuce among bowls. Top with quinoa mixture, avocado, jalapeño (if using), and remaining cilantro. Serve with lime wedges. Enjoy!
WINE PAIRING
Sauvignon Blanc, Pinot Noir, Red Blend
KID VERSION
My older daughter enjoys this meal as is, but I deconstruct the ingredients for my younger daughter. I serve her cashews, plain quinoa, before the sauce is added, black beans, strips of raw bell pepper and chunks of avocado. I always offer her a bite of the finished meal, from my plate, just to see if she likes it.
*Recipe courtesy of All Recipes Magazine
