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.
- 1 1/2 cup quinoa, well rinsed
- 2 1/4 cup vegetable broth or water
- 2 cups cooked or 1 (16-ounce) can black beans, rinsed and drained
- 3 scallions, minced
- 2 tablespoons sliced pickled jalapeños
- (14.5-ounce) can petite diced tomatoes, well drained
- 2 tablespoons minced fresh cilantro
- 2/3 cup raw cashews, soaked 3 hours or overnight
- 3/4 cup hot vegetable broth
- 3 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon prepared yellow mustard
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Combine the quinoa and broth in a saucepan and bring to a boil. Reduce the heat to a simmer, add salt to taste, cover, and cook for 25 minutes. Stir in the beans and scallions, and cook until the quinoa is tender, about 5 minutes longer. Taste and adjust the seasonings, if needed. Stir in the jalapeños, tomatoes, and cilantro and remove from the heat. Set aside covered to keep warm.
- While the quinoa is cooking, make the sauce. Drain the cashews and transfer to a high-speed blender or food processor. Add the hot broth and process until smooth and creamy. Add the remaining ingredients and process until very smooth. Taste and adjust the seasonings if needed.
- To serve, divide the quinoa mixture among shallow bowls and top each serving with some of the sauce.