3Tbsp.fresh chopped cilantro, plus more for garnish
2Tbsp.extra-virgin olive oil
1red bell pepper, thinly sliced
1yellow bell pepper, thinly sliced
1/2red onion, thinly sliced
1poblano pepper, thinly sliced
3/4tsp.kosher salt, divided
3/4tsp.ground cumin, divided
115-oz. canblack beans, drained and rinsed
1chipotle pepper (from a can of chipotle peppers in adobe sauce)
1/4cupfresh orange juice
Optional garnish: sliced avocado, halved cherry tomatoes, fresh lime juice
Place cashews in a bowl and add 1/2 cup hot water. Let stand while you prepare the rest of recipe.
Combine quinoa and broth in a saucepan. Bring to a boil over high, cover and reduce heat to medium-low. Cook until liquid is mostly absorbed, about 15 minutes. Remove from heat, and let steam, covered, 10 minutes. Stir in cilantro and 1 Tbsp. lime juice.
Meanwhile, heat oil in a large skillet over medium. Add bell peppers, onion, and poblano pepper; cook 7 to 8 minutes, or until softened. Season with chili powder, 1/4 tsp. salt, and 1/2 tsp. cumin.
Place black beans in a bowl. Stir in remaining 1/4 tsp. cumin, 1/4 tsp. salt, 1 Tbsp lime juice, and garlic powder.
Place cashews and soaking liquid in a high power blender. Add chipotle pepper, 1/4 tsp. salt, and orange juice; blend on high until smooth. If needed, add additional water to thin out to desired consistency.
Prepare bowls by dividing quinoa evenly between each of 4 bowls or Tupperware containers. Divide black beans and pepper and onion mixture between each bowl, and drizzle with chipotle sauce. Add additional garnishes, if desired.
Store in an airtight container and refrigerate up to 4 days.