Ingredients
- Creative and Varied Version:
- Green Chile Cilantro Sauce with a Vegan Twist:
- A measure of unsalted raw cashews that fills a cup
- A can of chopped green chile peppers, weighing 4 ounces
- A dash of hemp milk, equivalent to a quarter cup
- Half a jalapeno pepper with seeds, or more for added heat
- A pinch of salt, half a teaspoon to be exact
- A generous portion of freshly chopped cilantro, amounting to 1 and a quarter cups
- Three cups of water to blend the flavors
- One and a half cups of quinoa for a hearty base
- Two heads of romaine lettuce, chopped for added crunch
- Two cans of black beans, each 15 ounces, rinsed and drained
- Three cups of diced red bell pepper
- Half a cup of finely chopped red onion
- Two avocados, diced for a creamy finish
Step 1
Blend cashews, spicy green chiles, creamy hemp milk, fresh jalapeno, and a pinch of salt until silky smooth in a blender.
Step 2
Transfer the luscious cashew mixture to a quaint bowl, gently folding in a generous cup of chopped cilantro for added freshness.
Step 3
In a saucepan, bring a pot of water and quinoa to a lively boil. Lower the heat to a gentle simmer, cover, and let it bubble away until the quinoa becomes tender, which usually takes around 15 to 20 minutes.
Step 4
Take 4 serving bowls and lay a bed of crisp romaine lettuce in each. Pile on the fluffy quinoa, hearty black beans, vibrant red bell pepper, and savory onion. Drizzle the zesty cilantro sauce generously over the top.
Step 5
To finish, sprinkle the remaining 1/4 cup of cilantro and a handful of chopped avocados for a creamy touch as a final flourish.
Extra Tips & Suggestions
- 1. Keep your quinoa in an airtight container to maintain its freshness and prevent it from absorbing any other strong odors in your pantry.
- 2. Store your canned beans in a cool, dark place to preserve their texture and flavor, making them ready to add a protein punch to your Mexican bowl.
