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.
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)
Wonderful!! - 23 Jul 2017 (Review from Allrecipes US | Canada)