Recipe by: Joan
Prep 30 m
Cook 20 m
Ready In 50 m
"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!"
Vegan Green Chile Cilantro Sauce:
1 cup unsalted raw cashews
1 (4 ounce) can chopped green chile peppers
1/4 cup hemp milk
1/2 jalapeno pepper with seeds, or more to taste
1/2 teaspoon salt
1 1/4 cups chopped fresh cilantro
3 cups water
1 1/2 cups quinoa
2 romaine hearts, chopped
2 (15 ounce) cans black beans, rinsed and drained
3 cups chopped red bell pepper
1/2 cup chopped red onion
2 avocados, chopped
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
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.
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.