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Caribbean Quinoa Bowl

Prep Time:

15 min

Cook Time:

5 min

Serves:

4

Level:

Beginner

About the Recipe

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Ingredients

For the Quinoa Base:

  • 1 cup uncooked quinoa (yields ~3 cups cooked)

  • 1 1/2 cup water or broth

  • 1/4 tsp sea salt

For the Spiced Black Beans:

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 tsp ground cumin

  • 1/2 tsp thyme

  • 1 tsp tamari or coconut aminos

  • Salt & pepper to taste

For the Mango Salsa:

  • 1 cup frozen mango, thawed and chopped

  • 1/4 small red onion, finely diced

  • 1/4 cup chopped cilantro

  • Juice of 1 lime

  • Pinch of sea salt

For the Cashew Lime Crema:

  • 1/3 cup raw cashews (soaked 4 hours or boiled 10 min)

  • 1/3 cup water

  • Juice of 1 lime

  • 1 small garlic clove

  • Pinch of sea salt

Preparation

  • Cook the Quinoa: Rinse quinoa well. Add to a pot with 1.5 cups water and a pinch of salt. Bring to boil, then cover and simmer 15 minutes. For best results, let the quinoa sit for 10 minutes covered before fluffing with a fork.

  • Season the Beans: In a small skillet, combine beans with spices and tamari. Warm over low heat, stirring occasionally.

  • Mix the Salsa: In a bowl, toss mango, red onion, cilantro, lime juice, and salt. Set aside.

  • Make the Crema: Blend soaked cashews, water, lime juice, garlic, and salt until smooth. Adjust thickness with water if needed.

  • Assemble: In each bowl, layer quinoa, black beans, mango salsa, and drizzle with cashew crema. Garnish with extra cilantro or lime wedges.



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