Vegan Mexican Quinoa Bowl With Green Chile Cilantro Sauce Recipes
VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE
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!
Provided by Mackenzie Schieck
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 855.3 calories, Carbohydrate 110.2 g, Fat 35.2 g, Fiber 32.6 g, Protein 33.4 g, SaturatedFat 5.5 g, Sodium 1482.8 mg, Sugar 10.3 g
ONE PAN MEXICAN QUINOA
This vegan one pot Mexican quinoa with black beans and corn is one of my favorite vegan weeknight dinners! It's super easy to make, incredibly healthy, and so delicious. Plus, it's packed with protein! Serve it with fresh parsley and avocado for an extra boost of nutrients.
Provided by Sina
Categories Main Course
Time 25m
Number Of Ingredients 17
Steps:
- Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
- Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
- Cover with a lid and cook for 20 minutes. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
- Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.
Nutrition Facts : Calories 338 kcal, Carbohydrate 60 g, Protein 13 g, Fat 9 g, SaturatedFat 1 g, Sodium 829 mg, Fiber 13 g, Sugar 15 g, UnsaturatedFat 5 g, ServingSize 1 serving
VEGAN MEXICAN QUINOA BOWL WITH GREEN CHILE CILANTRO SAUCE
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!
Provided by Mackenzie Schieck
Categories Mexican Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 855.3 calories, Carbohydrate 110.2 g, Fat 35.2 g, Fiber 32.6 g, Protein 33.4 g, SaturatedFat 5.5 g, Sodium 1482.8 mg, Sugar 10.3 g
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