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 (1)


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

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