Robin Robertson’s latest book Nut Butter Universe has been released and it is being buzzed about all over the blogosphere–and for good reason: it’s a stellar collection of recipes! From Soups, Starters, Salads and Sides to Main Dishes, Breakfast and Desserts, this book has a little bit of everything for those of us who just can’t get enough of nuts!
I’m excited to be a part of her blog tour for the book and be able to share an insanely good recipe from Nut Butter Universe with you today. This delicious, colorful, and totally filling dish will have you wishing you had doubled the recipe once you’ve had a taste–I know my husband and I sure did. We enjoyed it atop agave & lime oven roasted sweet potatoes along with some massaged collard greens and it was absolutely divine.
Quinoa and Black Beans with Cashew Queso Sauce
From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press.
Hearty quinoa and black beans are topped with a zesty queso sauce in this satisfying dish. Serve with a salad, or sautéed or roasted green vegetable, or add some cooked vegetables such as broccoli florets, on top of the quinoa mixture. When ready to serve, top with the sauce. You might want to make a double batch of the flavorful sauce to use as a dip for chips or to top roasted vegetables.