Spice up your vegan meal repertoire with this flavorful Mexican quinoa bowl topped with a zesty green chile cilantro sauce.

This Vegan Mexican Quinoa Bowl with Green Chile Cilantro Sauce is a perfect blend of protein-packed quinoa, black beans, corn, avocado, and a tangy green chile cilantro sauce. It's a satisfying and nutritious meal that's bursting with flavor.

Ingredients

• 1 cup quinoa
• 1 3/4 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• For the Green Chile Cilantro Sauce:
• 1/2 cup fresh cilantro
• 1/4 cup chopped green chilies
• 1/4 cup olive oil
• 1 clove garlic
• Juice of 1 lime
• Salt and pepper to taste

Directions

1. Rinse quinoa under cold water and drain.
2. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed.
3. In a blender or food processor, combine all ingredients for the Green Chile Cilantro Sauce and blend until smooth. Set aside.
4. In a large bowl, combine cooked quinoa, black beans, corn, avocado, cilantro, and green onions. Mix well.
5. Divide the quinoa mixture into serving bowls and drizzle with the Green Chile Cilantro Sauce.
6. Garnish with additional cilantro and green onions, if desired, and serve immediately.

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