Updated: Apr 5
This recipe is one of my all-time favorites to make. It is SUPER easy, super nutritious and absolutely delicious! It also makes 8-10 servings, so it is the perfect recipe for meal-prepping for the week. It can be eaten hot or cold, so no need to worry if you have to eat it on the road. :) Alternatively, you can always half the recipe if you choose not to meal-prep with this.
Let's get right to it, shall we?
Yield: 8-10 Servings
YOU WILL NEED:
4 cups of walnuts
1 1/2 tsp of Himalayan salt
3 tsp cumin
2 tsp chili powder
2 sweet onions, diced
1/2 cup of sun dried tomatoes in oil
1 tsp of oil from the sun dried tomatoes jar
2 tbsp garlic
1 sweet onion
1/2 cup of sliced green onions
Small package of chopped cilantro (about 1/4 cup)
1 can of corn
1 can of black beans
1 red pepper
1 green pepper
1 orange pepper
1tsp chili powder
2 tsp cumin
1 tsp salt
1. Soak 4 cups of walnuts in water for 30 minutes.
2. While soaking, make 2 cups of quinoa according to package directions.
3. Then, chop up all the veggies for the veggie portion and put into a large casserole dish and season with seasonings. Mix well.
4. Chop up the onions and sundries tomatoes for the “meat” and set aside.
5. After 30 minutes, rinse walnuts and put them in a food processor. Process until they are crumbly. Make sure you don't over-process, or you will make butter.
5. Sauté up 2 chopped sweet onions in olive oil with minced garlic. Once onions are translucent, add in chopped tomatoes and oil from tomatoes and cook for about a minute. Then, add in walnut mixture and spices and cook for about 5-10 minutes, stirring to make sure it doesn’t burn.
6. Make bowls with quinoa, veggies and vegan “meat” and top with your favorite dressing (optional). I made a new recipe for a chipotle sauce that I will be dropping soon, and it paired really well with this. Stay tuned!