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Fast and delicious vegan meals with only 5 ingredients – who else loves this idea for easy plant based dinners? That is what attracted me to checkout this new vegan cookbook and want to review this delicious salsa verde quinoa! It’s easy – check. It’s delicious – check. It’s vegan – check! All good things.
I have made a few of the simple vegan recipes from this book since I received it and they have all been delicious. But don’t just take my word for it! Check out these other reviewed recipes from the 5 Ingredient Vegan Cookbook food blogger tour:
Curried Greens Smashed Potatoes from Bittersweet Blog
Peanut Satay Tofu Triangles Dianne’s Vegan Kitchen
Polenta with Black Beans and Spinach Veganook
Chocolate Granola Clusters Robin Robertson
5 Ingredients Only for a Recipe?
I know! I was a skeptic too – but it is doable and delicious! This new vegan cookbook is for anyone who is super – busy yet craves delicious plant based meals from breakfast to dessert. So skip the drive thru and greasy fries and make these recipes that incorporate fresh produce, canned or frozen foods, whole grains and timesaving quality off-the-shelf vegan prepared sauces.
I am a busy mom and this school year seems to have been busier than most – and I only see this season of life getting busier. That is the main reason I love this book, because if you know me, you know I hate to sacrifice taste even when I am busy. PLUS I live in a super rural area and drive through just isn’t an option! And while, convenient vegan foods can be found in the freezer, I know my family is at it’s best when we are eating ‘homemade’.
If you still feel overwhelmed by the thought of making a dinner on the fly, meal prep these plant based recipes! Many of them can be made ahead of time and because they are only 5 ingredients, you also save time meal prepping.
How to Make Salsa Verde Quinoa
It really is very simple to make this plant based quinoa dish! Rinse your quinoa (or soak it if you are prone to digestion issues), cook on the stovetop, stir in salsa, green onions and vegan cheddar cheese. Right before serving, stir in fresh cilantro!
It really is that easy! Not much cutting or dicing and while the recipe calls for salsa verde, I am sure you can could sub your own favorite red salsa – I would just advise it not be a chunky salsa. And use your favorite quinoa – red, white or tri-blend quinoa! Also, because I soaked my quinoa, I only needed 3/4 cup salsa, so depending on how sticky vs. ‘runny’ you want your quinoa. Use your own judgment here. If you hate cilantro, use parsley, but I LOVE cilantro in mexican inspired vegan dishes, so that is what I used for this recipe.
If you love quinoa, be sure to check out Mexican Red Quinoa, it is made in only one pot and is a great way to add extra protein to your next vegan dinner.
This new vegan cookbook by Nava Atlas is such a great resource we are giving a cookbook away to one lucky winner! Enter to win below This giveaway is open to US participants only.
If you make this recipe, we would love to know! Tag @badtothebowl on social media so we can share your remake!
Salsa Verde Quinoa + 5 – Ingredient Vegan Cookbook Review
- 1 1/2 cups quinoa (any color), rinsed in a fine sieve
- 1 cup salsa verde (tomatillo salsa), or more, to taste
- 3 to 4 scallions, thinly sliced
- 1 cup shredded vegan cheddar (pre-shredded, or grated from a block)
- 1/4 to 1/2 cup chopped fresh cilantro or parsley
- Salt and freshly ground pepper to taste
- Combine the quinoa with 3 cups water in a stir-fry pan or deep skillet. Bring to a slow boil, then turn down the heat, cover, and simmer until the water is absorbed, about 15 minutes. If the quinoa isn’t done to your liking, add another 1/2 cup water and cook until absorbed.
- Stir in the salsa, scallions, and cheddar. Cook for 10 minutes, stirring occasionally until the mixture gets nice and toasty.
- Stir in the cilantro (or parsley), season with salt and pepper, and serve.