In this Mexican-inspired salad, cooked quinoa is tossed with red peppers, black beans, romaine lettuce, red onion and avocado. Serve with a spicy chilli-coriander sauce.
1 person made this
125g unsalted cashews
120g green chilli peppers from a jar, chopped
60ml hemp milk
1/2 jalapeno pepper with seeds, or more to taste
1/2 teaspoon salt
60g chopped fresh cilantro
2 romaine lettuce hearts, sliced
2 (400g) tins black beans, rinsed and drained
450g chopped red pepper
85g chopped red onion
2 avocados, chopped
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Method Prep:30min › Cook:20min › Ready in:50min
To make the chilli-coriander dressing: Combine cashews, green chilli peppers, hemp milk, jalapeno pepper and salt in a blender; process until smooth. Pour mixture into a small bowl; stir in 50g of the freshly chopped coriander.
Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender, 15 to 20 minutes.
Divide lettuce among 4 bowls. Top with quinoa, black beans, red pepper and onion. Drizzle chilli-coriander dressing on top. Garnish with remaining fresh coriander and chopped avocados.