food Mexican quinoa bowl Ingredients Method For the quinoa 1 mug quinoa (260g) juice of 1 lemon salt and pepper For the quinoa n Place the quinoa in a sieve and rinse with cold water until the water comes through clear. Put the quinoa in a saucepan with two mugs (600ml) of boiling water and a little salt, pepper and lemon juice. Let it boil for a minute or two, then simmer for 1015 minutes, covered, until the water has evaporated and the quinoa is fluffy. For the cashew cream 2 mugs cashew nuts (400g) juice of 1 lemon 1 tbsp tamari salt and pepper For the guacamole 4 avocados 6 tomatoes, chopped into tiny pieces 1 jalapeo pepper, deseeded and chopped into tiny pieces handful of fresh coriander, finely chopped juice of 3 limes salt and pepper For the salsa 3 tomatoes juice of 1 lime 3 tbsps olive oil salt and pepper For the black beans 2 x 400g tins black beans 3 cloves of garlic, peeled and crushed olive oil salt For the cashew cream n soak the cashews in a bowl of cold water for four hours. Drain off the water. Blend the nuts, the juice of the lemon, tamari, mug (150ml) fresh water, salt and pepper in a food processor until smooth and creamy. For the guacamole n Cut the avocados in half and scoop out their flesh, placing it into a bowl. use a fork to mash the avocados. stir the tomatoes, jalapeo pepper and coriander into the mashed avocado, with the lime juice, salt and pepper. For the salsa n slice the tomatoes into quarters, then finely chop these into small squares. Place them in a bowl, pour over the lime juice and olive oil, and add a little salt and pepper. For the black beans n Drain the black beans, then pour them into a large saucepan. add the garlic to the pan, with a drizzle of olive oil and some salt. Heat through for a few minutes. n To serve, place the quinoa in the middle of the bowl, then add the cashew cream, black beans, salsa and guacamole around the quinoa.