One Pan Mexican Quinoa With Cashew Cream
Don’t let the ingredient list overwhelm you. Many of the items are herbs and spices or foods that are easy to prepare. If you want to save time and are not vegan or dairy-free you could opt for sour cream instead of cashew cream. We discovered cashew cream a few weeks ago and we’re hooked. It only takes a few minutes to make and can be added to many of your dishes…. and it’s great, if not tastier than sour cream. This recipe, except cashew cream, is freezer friendly or leftovers can be eaten cold as a lunch salad the day after.
Servings: 2
Calories: 461kcal
Ingredients
- 1/2 cup uncooked quinoa (1/2 cup uncooked = makes about 1.5 cups cooked)
- 3/4 cup water or vegetable broth
- 1 clove garlic minced
- 1/2 cup celery finely chopped
- 1/2 cup carrot finely chopped
- 1/4 cup spring onion (scallion) chopped
- 1/2 cup bell pepper (capsicum, any color) finely chopped
- 1/2 can cooked kidney beans
- 3 cups tomato diced
- 1/2 cup corn drained and rinsed
- 1/2 avocado diced
- 1.5 cup spinach packed, chopped
- 1/2 teaspoon ground cumin seeds
- 1/2 teaspoon cayenne pepper
- 1 teaspoon raw sugar
- sea salt to taste
- 1/2 cup fresh parsley or cilantro, chopped
- 1/2 lime/lemon juice only (use less if using lemon)
- 1/4 cup cashew/sour cream Find the recipe for the cashew cream below
Instructions
- Heat coconut oil in a big saucepan/pot over medium-high heat.
- Add garlic, celery, carrot, spring onion, and bell pepper. Sauté for 1 minute.
- Stir in the quinoa, vegetable broth/water, kidney beans, corn, tomatoes, cumin, cayenne, sugar and salt.
- Bring to a gentle boil and reduce to simmer.
- Cover and cook for 20-25 minutes. The liquid should be fully absorbed.
- Remove from the heat and add parsley/cilantro, avocado, spinach, and lime juice. Give it a good stir and season to taste.
- Top with cashew cream or sour cream.
Notes
CLICK HERE to get the recipe for homemade cashew sour cream