One-pot Mexican Quinoa Topped With Parsley Cashew Sour Cream

Quick, easy, healthy, super delicious and 100% plant-based. What else does a weeknight dinner need? From start to finish this yummy dish was ready in 30 minutes. And that cashew parsley sour cream was just to die for. If you haven't tried cashew cream with nutritional yeast yet, then I invite you to my home to come and try it!

Everybody should know this little yummy kitchen secret. I could eat it with every dish. Seriously. And the best part, you can add any herb or spice you like and make it a little different every time. While I would have loved using cilantro for this recipe, my hubby thinks it tastes like soap and ruins his food... love goes through the stomach they always say so no cilantro in my version :( But lots of love afterward as it was all happy bellies around my table.

Doesn't that just put a smile on your face? For me it always does. Nothing better than happy faces coming from the people you love!

But let's get on with the recipe!

Ingredients

For the quinoa

1 cup chopped onion
3 cloves of garlic, minced
2 cups chopped bell pepper, I used a mix of yellow and green
1 cup chopped zucchini
2 cups chopped tomatoes
Vegetable stock or water as needed (if using water you might need to add more herbs, salt, and pepper to increase the flavor)
3/4 cup quinoa, I used tricolor
1.5 cup cooked kidney beans
1 tsp ground cumin
1/2-1 tsp chili powder or use chili paste instead
Salt and black pepper to taste
1 small avocado cubed

For the cashew sauce

1/2 cup soaked cashews (soak for at least one hour, overnight is best)
1 cup fresh parsley
1 lime, juice only
1/4 cup nutritional yeast
1/2 cup unsweetened almond milk
1 tbsp apple cider vinegar
Salt and black pepper to taste

Directions

1. Heat cooking oil over medium to medium-high. Sauté onion for 3 to 5 minutes or until softened. Stir in garlic, zucchini, bell pepper, cumin and chili powder and cook for one minute more.
2. Then add the quinoa, tomatoes, vegetable stock, and kidney beans. Bring to a gentle boil, cover and simmer for 20 to 25 minutes or until the liquid has soaked into the quinoa.
3. Meanwhile, add all cashew sauce ingredients to a blender and process until sour cream consistency. Set aside in the fridge.
4. Remove from heat, and top with avocado and cashew sour cream.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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