Vegan Mexican Quinoa Bowl With Green Chile Cilantro Sauce

• Vegan Green Chile Cilantro Sauce:
• 1 cup unsalted raw cashews
• 1 (4 ounce) can chopped green chile peppers
• 1/4 cup hemp milk
• 1/2 jalapeno pepper with seeds, or more to taste
• 1/2 teaspoon salt
• 1 1/4 cups chopped fresh cilantro
• 3 cups water
• 1 1/2 cups quinoa
• 2 romaine hearts, chopped
• 2 (15 ounce) cans black beans, rinsed and drained
• 3 cups chopped red bell pepper
• 1/2 cup chopped red onion
• 2 avocados, chopped

1. Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
2. Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
3. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
4. Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

green chile cilantro sauce, cashews, green chile peppers, hemp milk, pepper, salt, fresh cilantro, water, quinoa, hearts, black beans, red bell pepper, red onion, avocados

Taken from www.allrecipes.com/recipe/255695/vegan-mexican-quinoa-bowl-with-green-chile-cilantro-sauce/ (may not work)