Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Vegan Green Chile Cilantro Sauce:

Directions

Instructions Checklist
  • Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.

    Advertisement
  • 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.

Tips

The magazine version of this recipe halves all the ingredients, except for the diced green chiles, and adds radicchio leaves for serving.

Nutrition Facts

855 calories; protein 33.4g; carbohydrates 110.2g; fat 35.2g; sodium 1482.8mg. Full Nutrition
Advertisement