Spicy Quinoa Skillet with Cashew Cream
This vegan quinoa skillet is packed with flavor and spice, featuring chipotles and jalapenos for heat and corn for sweetness. The creamy cashew sauce balances out the spices perfectly.
ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 2 tablespoons tomato paste
- 1 tablespoon chopped chipotle pepper in adobo sauce
- Salt and pepper, to taste
- ½ cup cashews, soaked overnight
- ½ cup water
- Cilantro for garnish
steps
- 1.
In a medium saucepan, cook the quinoa in vegetable broth according to package instructions.
- 2.
In a large skillet, heat olive oil over medium heat. Add onion and jalapeno and cook until softened, about 4 minutes. Add garlic and cook for another 30 seconds.
- 3.
Add red bell pepper, black beans, and corn to the skillet and cook for 4-5 minutes, until vegetables are softened.
- 4.
Add tomato paste, chipotle pepper, salt and pepper to the skillet and cook for another 2 minutes.
- 5.
In a blender, puree the soaked cashews and water until smooth. Add the cashew cream to the skillet and stir until heated through.
- 6.
Serve the quinoa topped with the vegetable mixture, a drizzle of cashew cream, and chopped cilantro.
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