Mexican Quinoa Bowl

Directions

• To make the cashew cream: soak the cashews in a bowl of cold water for 4 hours. Drain the water and blend the nuts in a food processor with the lemon juice, tamari, 150 ml water, salt and pepper, until smooth and creamy. This may take a couple of minutes.
• To make the quinoa: place the quinoa in a sieve and rinse with cold water until the water that comes through is totally clear. Place the quinoa, a little salt, pepper, lemon juice and 600 ml boiling water in a saucepan on medium-high heat. Let the quinoa boil for a minute or two, then simmer for another 10–15 minutes, covered, until all the water has evaporated and the quinoa is fluffy.
• To make the guacamole: cut the avocados in half and scoop out their flesh, placing it into a bowl. Use a fork to mash the avocados. Stir the tomato, jalapeño pepper and the coriander into the mashed avocado with the lime juice, salt and pepper.
• To make the salsa: slice the tomatoes into quarters, then finely chop these into small squares. Place the tomatoes in a bowl, pour over the lime juice and olive oil and add a little salt and pepper.
• To make the black beans: drain the black beans, then pour them into a large saucepan on medium heat. Add the garlic to the pan, along with a drizzle of olive oil and some salt. Heat through for a few minutes.
• To serve: place the quinoa in the middle of the bowl, then add the cashew cream, black beans, salsa and guacamole around the quinoa.