PP Chile Lime Quinoa Bowl

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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

  • 14 tomatillos

  • 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


  • 1c quinoa

  • ½ c corn, fresh off cob

  • ½ c black beans (cooked or canned)

  • 1 c romaine or preferred greens

DIRECTIONS: Peaceful Preparation

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  1. Bring a small pot of water to a boil.

  2. Add the tomatillos, husks removed.

  3. Remove from heat, drain.

  4. In a skillet, add vegetable broth or water.

  5. Sauté onions for 3-5 min until soft.

  6. Add minced garlic and sauté until fragrant.

  7. Add the jalapenos and dried chili peppers.

  8. Sauté for another 3-5 min.

  9. In a blender, add ` t salt, the lime juice, cilantro, drained and boiled tomatillos, cooked onion, garlic and pepper mixture.

  10. Blend until smooth.

  11. Transfer to a dish.

  12. Serve as desired. In this case add equal parts of quinoa, corn, beans and salad to a bowl.

  13. Cover with desired amount of chili lime sauce and mix together.

  14. Top with a sprig of cilantro and ahlf a lime for garnish, serve with additional sauce on the side.


  1. Serve with additional sauce on the side, tostadas or chips. Yum!

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Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

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