Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Author: Heather Christo  (modified by Aimee)

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Serves: 2

 

Ingredients

• 1 1/4 cups dried quinoa
• 2 cups water (I like to add a boullion cube for flavor)
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 2 tablespoons minced flatleaf parsley
• 3 green onions, minced
• 2 sweet potatoes, peeled and cut into bite sized pieces
• 2 tablespoons olive oil
• pinch of cinnamon
• salt
• 1 can can black beans, rinsed and drained.
• fresh cilantro for garnish

• For the Spicy Lemon Cashew Dressing:
• 1/2 cup cashews
• 1 cup hot water
• 2 clove garlic
• 1/2 teaspoon red pepper flakes (depending on how spicy you like it)
• 6 tablespoons olive oil
• 6 tablespoons lemon juice
• 4 teaspoons agave
• salt

Instructions

1. Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
2. For the Quinoa: In a medium pot over medium heat bring the quinoa, water, cumin and salt to a boil; reduce the heat to low and let simmer for 15 minutes or until water is absorbed. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with salt.
3. While the Quinoa is cooking, make the sweet potatoes: Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and salt and roast on a baking sheet for 17 minutes until golden brown and tender.
4. Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.
5. To make the Spicy Cashew Lemon Dressing: Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt.
6. Drizzle the bowl with the dressing and add more as desired to taste.