Chef: Christa Clark, Artistic Vegan
Makes: 6-8 Servings
Prep Time: 20 min
Cook Time: 20 min for ingredients, 20 min for quinoa
Total Time: 1 hour
Chili Lime Sauce
1 c chopped onions
1 T minced garlic
2 jalapenos, sliced (less if you prefer a milder finish)
2 chile de Gualjillo, dried
1 t sea salt
3 T lime juice
1 small handful, ½ c of cilantro
½ c corn, fresh off cob
½ c black beans (cooked or canned)
1 c romaine or preferred greens
DIRECTIONS: Peaceful Preparation
Bring a small pot of water to a boil.
Add the tomatillos, husks removed.
Remove from heat, drain.
In a skillet, add vegetable broth or water.
Sauté onions for 3-5 min until soft.
Add minced garlic and sauté until fragrant.
Add the jalapenos and dried chili peppers.
Sauté for another 3-5 min.
In a blender, add ` t salt, the lime juice, cilantro, drained and boiled tomatillos, cooked onion, garlic and pepper mixture.
Blend until smooth.
Transfer to a dish.
Serve as desired. In this case add equal parts of quinoa, corn, beans and salad to a bowl.
Cover with desired amount of chili lime sauce and mix together.
Top with a sprig of cilantro and ahlf a lime for garnish, serve with additional sauce on the side.
Serve with additional sauce on the side, tostadas or chips. Yum!