This Mexican Quinoa and Beans Bowl is packed with healthy ingredients and tons of flavor. The cashew cheese sauce is absolutely amazing and 100% vegan.
For the second day of this week’s ‘Vegan Recipes’ theme, I have a filling and delicious Mexican Quinoa bowl. We love Mexican food in our home and I’m always looking for new recipes. This recipe is from ‘But I could never go Vegan’ cookbook.Burrito bowls are my favorite both to order outside or to make at home. They are much convenient and easy to eat than their tortilla wrapped counterpart. I have couple of Mexican bowlrecipes on the blog – but this one with spicy tofu sofritos is my favorite.I’ve always enjoyed Mexican food with a good dose of sour cream and cheese, so I was a little skeptical to try this dish. I thought I was going to miss my beloved dairy products. But surprisingly, this quinoa bowl with vegan cashew queso sauce (aka cheese sauce) is equally delicious.The slightly salty and umami flavored cashew queso adds a ton of flavor to the bowl and I didn’t miss the real cheese at all. Even both the picky eaters of the house loved this vegan quinoa bowl. My son asked if he can have the cashew cheese sauce by itself, which is a big thing coming from a cheese lover.
You can choose to sub quinoa with other whole grains like farro, amaranth or brown rice or use a combination of grains. Original recipe used black beans but I used pinto beans instead.Top the quinoa and beans with all of your typical burrito bowl toppings like guacamole, salsa and the cheese sauce. Serve for lunch or dinner and enjoy.
½cupCashews, soaked in cold water for 2~3 hours and soaking water reserved
For the Beans:
1SmallRed Onion, finely chopped
2Garlic cloves, finely minced
1½cup or 15oz.Cooked Black or Pinto Beans, rinsed and drained
½tbspLiquid Aminos or Soy sauce or Tamari
To tasteSalt Pepper
2cupsBaby Spinach or Baby Kale
As neededGuacamole (homemade or storebought)
As neededToasted Pepitas
As neededCilantro, chopped
As neededPrepared Salsa (homemade or store-bought)I added some thawed corn along with the salsa.
Combine quinoa and 2½ cups of boiling water, lemon juice, salt & pepper in a medium sauce pan. Let the quinoa boil for 1~2 minutes, then lower the heat and simmer, covered for 10~15 minutes or until all of the water is absorbed and the quinoa is cooked through. Turn off the heat and set aside until ready to use.
Make Cashew Cheese Sauce:
Combine all of the cheese ingredients along with 6tbsp of soaking water in a blender. Process until smooth. Chill in an airtight container until ready to use.
For the Beans:
Heat oil in a pan, add the onions, garlic and cook till the onions are translucent, about 3~4 minutes. Add the beans, ½cup of veggie broth or water, liquid aminos, cumin, paprika, chili powder, salt and pepper. Mix well and cook until the liquid is absorbed, stirring occasionally. Remove from heat and stir in the lime juice.
Divide the greens among the serving bowls; top with quinoa, beans and salsa. Top with generous dollop of guacamole and a drizzle of cashew cheese sauce. Garnish with pepitas and cilantro. Serve immediately and ENJOY!!