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One Pan Mexican Quinoa + Cashew Sour Cream

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Ingredients
  

For the Quinoa:

  • 1 tsp Olive Oil
  • 2 Cloves Garlic minced
  • 1 Stalk Celery diced
  • 1 Small Carrot diced
  • 2 Spring Onions chopped
  • 4 Jalapeños seeded and finely chopped
  • 1 1/4 cup Uncooked Quinoa rinsed well and drained
  • 1 1/4 cups Vegetable broth
  • 1 15 oz Can Black Beans, drained and rinsed
  • 1 14.5 oz Can Diced Tomatoes, with juice
  • 1 cup Frozen Corn
  • 1 1/2 tsp Cumin
  • 1 tsp Cayenne
  • 2 tsp Sugar
  • 1/2 tsp Kosher salt
  • 1/3 cup Chopped fresh cilantro
  • 1 Avocado peeled and cubed
  • 1 cup Baby Spinach
  • Juice of 1 Lime
  • 2 tsp curry powder
  • 2 tsp chilli powder

For Homemade Cashew Sour Cream:

  • 1 cup Raw Cashews soaked overnight in water and then drained
  • 1 tbsp Apple Cider Vinegar
  • Juice of 1 Lemon
  • 1/4 tsp salt
  • 1/2 tsp Nutritional Yeast
  • 1/3 - 1/2 cup Water depending on how thick you want it to be

Instructions
 

For Quinoa:

  • Heat the oil in a medium saucepan over medium-high heat. Add the garlic, celery, carrot, spring onion and jalapeños and sauté for about 1 minute, until fragrant.
  • Stir in the quinoa, broth, beans, tomatoes, corn, cumin, cayenne, sugar and add approx.  2 tsp curry powder, 2 tsp chilli powder,1 1/2 tsp cumin and a little more cayenne, mix in chopped green onions before serving.. 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:

  • Combine ingredients in a blender and blend till very smooth. Keep in air tight container in the fridge for up to 1 week.

Notes

We omitted the carrots (because we didn’t have any on hand) and rinsed the diced tomatoes (using 1/2 cup vegetable broth and  1/2 cup water instead of the tomato juices).