Mexi quinoa bowls

Tonight I had the pleasure of making a meal for 3 amazing women in Mangawhai, New Zealand. I decided yesterday that I would make these nutritionally packed amazing bowls of Mexi-inspired goodness. The recipe has been adapted by one given to me by my amazing friend, Helen. Please enjoy!

mexi quinoa bowl

for the cashew cream

  • 2 1/2 C of cashews
  • 1 lemon, juiced
  • 1 Tbsp tamari
  • salt & pepper

Soak the cashews in a bowl of cold water for 4 hours. Drain the water that the cashew nuts have been soaking in. Blend the nuts in a food processor with the lemon juice, tamarin and 1/2 C of fresh water, salt & pepper, until smooth and creamy. This may take a couple of minutes.

for the quinoa

  • 2 C quinoa
  • 1 lemon, juiced
  • salt & pepper

Place the quinoa in a sieve and since with cold water until that water that comes through is clear. Place the quinoa in a saucepan with 1C of boiling water and a little salt, pepper, and lemon juice.

Let the quinoa boil for a minute or two, then simmer for another 10-15 minutes, covered, until all the water has been evaporated and the quinoa is fluffy.

*Note: We didn’t have enough quinoa so I made 1/2 quinoa, 1/2 rice. Why not?!

for the guacamole

  • 4 avocados
  • 6 tomatoes, chopped into tiny pieces
  • 1 jalapeño pepper, deseeded and finely chopped
  • handful of fresh coriander (cilantro), chopped
  • 3 limes, juiced
  •   salt & pepper

Cut the avocados in half and scoop out the fruit, place it into a bowl. Mash the avocados with a fork. Stir in the tomato, jalapeños, and coriander with the lime juice. Season to taste with salt and pepper.

for the salsa

  • 3 tomatoes
  • 1 lime, juiced
  • 3 Tbsp olive oil
  •   salt & pepper

Chop the tomatoes into small squares. Place in a bowl, and add lime juice, olive oil, and salt and pepper.

for the black beans

  • 3 C black beans, soaked (or 2 x 400g tins)
  • 3 cloves of garlic, peeled and crushed
  • olive oil
  • salt

Drain the beans thoroughly and place in a large saucepan with enough water to cover by 1”. Add any herbs you may like to lightly season the beans (I added bay leaves, fresh springs of rosemary and parsley and a touch of cumin). Bring to a boil. Lower heat to Med-Low and cover the beans.  I cover the beans and let cook for 15 minutes and then remove the cover to cook for the remaining 45mins.  You can cook uncovered for 1 hour for firmer beans, or covered for 1 hour for soft beans (refried or soup styles).

Start these early as the age and type of beans will change the amount of time it takes to cook these up. After an hour start checking in on the beans for doneness. Keep the beans at a gentle simmer and taste frequently until you are happy with the beanie-ness of your beans.  (Add more water as needed to keep your beans submerged).

When the beans are almost but not quite ready, add the salt. If you add the salt too early the beans will take a lot longer to cook and become tender.

When you’re happy with the tenderness of your beans drain them (ave / freeze the nutrient dense liquid for soups or stocks) and give the a quick rinse. Just before you are ready to eat, put them in a saucepan. Add the garlic and a drizzle of olive oil and some salt. Heat for a few minutes.

  • organic corn chips, if you like.

Building the Bowl

To assemble these gorgeous bowls place quinoa (and rice) in the middle of a bowl, then add the cashew cream, black beans, salsa, guacamole, and chippies around the quinoa. Take a deep breath and enjoy. xx

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