Cheezy Mexican Quinoa Vegan
Get ready to tantalize your taste buds with this vibrant and hearty Cheezy Mexican Quinoa Vegan recipe, a plant-based powerhouse that’s as nutritious as it is flavorful. Packed with protein-rich quinoa, black beans, and a medley of colorful vegetables like bell peppers and sweet corn, this dish is bursting with bold Mexican-inspired spices like cumin, chili powder, and smoked paprika. The creamy "cheezy" sauce, made from soaked cashews, nutritional yeast, and a hint of fresh lime juice, ties it all together with a luscious, dairy-free twist. Perfect for weeknight dinners or meal prep, this gluten-free, vegan recipe comes together in just 40 minutes and serves up vibrant layers of texture and taste, finished with fresh cilantro and creamy avocado slices. It’s a wholesome, zesty dish that’s sure to become a staple on your vegan recipe roster!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 medium Red onion, diced
- 2 medium Bell peppers (red, yellow, or green), diced
- 1 can Black beans, drained and rinsed
- 1 cup Sweet corn kernels
- 1 can Diced tomatoes with green chilies, drained
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 cup Nutritional yeast
- 0.5 cup Cashews, soaked and drained
- 0.5 cup Plant-based milk (unsweetened)
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 medium Avocado, sliced (for garnish)
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and diced red onion. Sauté for 2-3 minutes until fragrant and softened.
Add the diced bell peppers to the skillet and cook for another 4-5 minutes until the peppers are tender.
Stir in the black beans, sweet corn, diced tomatoes with green chilies, ground cumin, chili powder, smoked paprika, and salt. Cook for 3-4 minutes, stirring occasionally, until heated through.
In a high-speed blender, combine soaked cashews, plant-based milk, nutritional yeast, lime juice, and a pinch of salt. Blend on high until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Add the cooked quinoa to the skillet with the vegetables and stir well to combine. Drizzle the cheezy sauce over the quinoa mixture and gently toss to coat everything evenly.
Remove from heat and sprinkle chopped cilantro over the dish. Serve warm, garnished with sliced avocado and perhaps an extra squeeze of lime, if desired.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4379 mg | 190% | |
| Total Carbohydrate | 305.0 g | 111% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 49.6 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 578 mg | 44% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5117 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
