Tonight, I am making one of my family’s absolute favorite meals: Mexican Quinoa Bowls with Vegan Quesadillas. And let me tell you, I’m starving, so let’s get right to it! If you’re looking for easy, delicious, and protein-packed plant-based recipes, you’ve come to the right place.
Quinoa 101: Rinse, Rinse, Rinse!
First things first, let’s talk quinoa. If you’ve tried it and weren’t a fan, chances are you skipped the rinsing step. Rinsing gets rid of that bitter coating, making it much tastier. We’ll need two cups for this recipe. Speaking of quinoa, did you know it’s a protein powerhouse? This one has 5g of protein per 1/4 cup serving!
Prepping the Veggies & Building Flavor
While the quinoa soaks, let’s get our veggies going. I’m using chopped onions and peppers – I do a lot of chopping on Sundays to save time! A little oil in the skillet helps with flavor (you can skip it if you’re oil-free). We’ll sauté these until softened.
Quick & Easy Pico de Gallo
Now, for a super quick Pico de Gallo! I love using my chopper for this. It makes dicing onions, tomatoes, and cilantro a breeze. Remember, all those colorful veggies mean lots of good nutrients!
Flavor-Packed Quinoa Magic
Once the onions and peppers are soft, add some garlic and cumin. Let them toast a bit, then toss in the rinsed quinoa, black beans, and corn. For the liquid, I’m using “Better Than Bouillon” vegetable broth for extra flavor. Four cups of water and a little salt, and we’re good to go. Bring it to a boil, then simmer for 15 minutes.
Vegan Quesadillas: No Cheese, No Problem!
While the quinoa cooks, let’s tackle the quesadillas. I’m using refried black beans as the base, adding a bit of salsa for flavor. For the “cheese,” we’re relying on the amazing toppings and my secret weapon – a creamy cashew cheese sauce! (Recipe linked below!)
Cilantro Cream Sauce: The Secret Weapon
Speaking of sauces, let’s whip up a quick cilantro cream sauce. It’s super easy! Blend silken tofu, mayonnaise, cilantro, garlic, lime juice, and a touch of jalapeno (optional). This adds a tangy, creamy element that really elevates the dish. (Recipe linked below!)
Assembling the Quesadillas & Bowls
Spread refried beans on half of a tortilla, top with Pico de Gallo, and fold it in half. Cook in a skillet until golden brown. For the quinoa bowls, add diced avocado, cashew cheese sauce, extra Pico de Gallo, and a generous dollop of cilantro cream sauce. Don’t forget a sprinkle of fresh cilantro!
Serving Suggestions & Customization
This meal is perfect for families with mixed dietary preferences. You can easily add shredded chicken or cheese on the side for meat-eaters.
Tips & Tricks:
- Rinse your quinoa thoroughly!
- Chop your veggies finely for even cooking.
- Don’t be afraid to experiment with different toppings and sauces.
- The cashew cheese sauce is a must-try! (Link to my appetizer video with the queso dip recipe is below)
- For gluten free, use corn tortillas.
This Mexican Quinoa and Vegan Quesadillas is a flavorful, satisfying meal that’s perfect for any night of the week. It’s a high-protein, plant-based dinner that everyone will love. If you’re looking for more family-friendly plant-based recipes, be sure to check out my playlist!
Links:
Let me know what you think in the comments below! And don’t forget to subscribe for more easy and delicious plant-based recipes.
Easy Mexican Quinoa & Cilantro Cream Sauce
Ingredients
- 2 cups quinoa
- 1 onion, chopped
- 1 green pepper, chopped
- 1 teaspoon cumin
- 2 cloves chopped garlic
- 1 16 oz can black beans
- 1 16 oz corn
- 1 can Rotel Tomatoes and green chillies
- 4 cups vegetable broth
- Cilantro Cream Sauce:
- ½ cup cilantro leaves,
- 1 jalapeño, roughly chopped, remove seeds
- 2 Tablespoons lime juice ½ cup sour cream, regular or dairy-free
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
Instructions
Mexican Quinoa
1. Soak Quinoa in water for 5 minutes, rinse and drain.
2. Sauté onions and peppers until tender.
3. Add quinoa and spices and cook 3-5 minutes stirring continually.
4. Add beans, corn, tomatoes and broth.
5. Cover and cook until quinoa is done, about 20 minutes.
Cilantro Cream Sauce
1. Blend all sauce ingredients
