Quinoa Bowl Mexican Style
Blog, Main Courses, Salads

Quinoa Bowl Mexican Style

Serves 4

This is a lovely delicious colourful quinoa salad bowl. With fresh guacamole, creamy cashew cheese and a tomato salsa. You can make all whilst the quinoa is bubbling away in the pan.

preparation tip: soak cashews 4 hrs in advance in water.

Ingredients

For the quinoa

  • 260gr quinoa
  • juice of 1 lemon
  • s&p to taste

For the cashew cream

  • 400gr cashew nuts, soaked 4 hrs in advance
  • juice of 1 lemon
  • 1 tbsp tamari
  • s&p to taste

For the guacamole:

  • 4 avocados (ripe)
  • 6 tomatoes, chopped in tiny pieces
  • 1 jalapeño pepper, deseeded and finely chopped
  • handful of fresh coriander, chopped
  • juice of 3 limes
  • s&p to taste

For the salsa

  • 3 tomatoes
  • juice of 1 lilme
  • s&p to taste

For the black beans

  • 2x 400gr tins of black beans
  • 3 cloves of garlic, peeled and crushed
  • olive oil
  • salt

Method

  1. For the quinoa
  2. Rinse quinoa well before cooking, place in a saucepan with 6ooml water, s&p and lemon juice.
  3. Boil for about two minutes and then turn down the heat to simmer for 10-15 minutes covered until all the water has evaporated and quinoa is fluffy.
  1. For the cashews
  2. drain the cashews and blend the nuts in a food processor with the lemon juice, tamari, s&p and 150 ml of water, until smooth and creamy.
  1. For the guacamole
  2. scoop all the flesh out of the avocados and place in a bowl and mash them up. Stir in the japaleño, tomato and coriander and then add the lime juice, salt and pepper.
  1. For the salsa
  2. Chop the tomatoes into small cubes and place them in a bowl. Pour over the lime juice and olive oil and season to taste with salt and pepper.
  1. For the black beans
  2. Drain the beans and pour into a pan.
  3. Add the garlic along with a drizzle of oliveoiland a pinch of salt. Heat through.

To serve, place the quinoa in a pretty bowl and add the other ‘salsas’ around it. Tuck in.

Storing

If you have any leftovers you can just leave it in an airtight tub in the fridge and take it with you for lunch thenext day.

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