Vegan quinoa bowl

    50 min

    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

    Serves: 4 

    • Chilli-coriander dressing
    • 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
    • Quinoa salad
    • 700ml water
    • 250g quinoa
    • 2 romaine lettuce hearts, sliced
    • 2 (400g) tins black beans, rinsed and drained
    • 450g chopped red pepper
    • 85g chopped red onion
    • 2 avocados, chopped

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (4)


    The sauce may with out a doubt be the best part of this recipe!! we bought a chicken as a back up in case it wasn't good, we still haven't touched the chicken and have been fighting over the leftovers.  -  02 Jan 2018  (Review from Allrecipes US | Canada)


    I made mine without the red pepper, black beans and green chiles; instead I used Verde salsa, shredded carrots, tomato, chicken (opps, that's not vegan!!!)and mushrooms, which I had in my fridge the day I prepared this dish. I must say it is DEVINE!!! I also squeezed fresh lime juice over the salad ;-)  -  04 Nov 2017  (Review from Allrecipes US | Canada)


    I substituted spinach in for the greens, coconut milk for the hemp milk. I omitted the cashews for the sake of calories; I'm sure they would have been delicious. I cut the quinoa down to 1 cup. Then I cut the whole recipe in half, so it made two servings. On the first night, I made it cold, following the recipe. It was zesty and filling. On the second night, I sauteed all of the vegetables, and heated up the beans and leftover quinoa. I layered it all together with the cold cilantro sauce, which warmed up nicely. I loved it both ways! Very tangy! If you don't like any heat at all, maybe leave out the jalapeno pepper, or at least the seeds. I'll make this again. Very easy!  -  03 Sep 2017  (Review from Allrecipes US | Canada)