Description
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!
Ingredients
- 1 cup unsalted raw cashews
- 1 (4 ounce) can chopped green chile peppers
- ¼ cup hemp milk
- ½ jalapeno pepper with seeds, or more to taste
- ½ teaspoon salt
- 1 ¼ cups chopped fresh cilantro
- 3 cups water
- 1 ½ cups quinoa
- 2 romaine hearts, chopped
- 2 (15 ounce) cans black beans, rinsed and drained
- 3 cups chopped red bell pepper
- ½ cup chopped red onion
- 2 avocados, chopped
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4