INGREDIENTS
For the Quinoa:
1 teaspoon Olive Oil
2 cloves Garlic, minced
1 stalk Celery, diced
1 small Carrot, diced
2 Spring Onions, chopped
4 Jalapeños, seeded and finely chopped
1¼ cup Uncooked Quinoa, rinsed well and drained
1¼ cups vegetable broth
1 (15 ounce) can Black Beans, drained and rinsed
1 (14.5 oz) can Diced Tomatoes, with juice
1 cup Frozen Corn
1 teaspoon Cumin
1 teaspoon Cayenne
2 teaspoons Sugar
½ teaspoon kosher salt
⅓ cup chopped fresh cilantro
1 Avocado, peeled and cubed
1 cup Baby Spinach
Juice of 1 Lime
For Cashew Sour Cream:
Learn to make it here!
INSTRUCTIONS
For Quinoa: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, celery, carrot, spring onoin and jalapeños and sauté for about 1 minute, until fragrant.
Stir in the quinoa, broth, beans, tomatoes, corn, cumin, cayenne, sugar and salt. Bring to a boil, then reduce heat to a simmer.
Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, stir in cilantro, avocado, spinach and lime juice. Season to taste. Top with cashew sour cream and oven-crisped tortilla strips.
For Cashew Sour Cream: