Your Healthy-Fix Mexican Quinoa Bowl


Women's Health |

Ella Woodward’s cookbook, Deliciously Ella, became the fastest-selling debut cookbook of all time! Try her Mexican dish for a healthy and fun lunch or dinner… 

WHAT YOU NEED
250g quinoa
Juice of 1 lemon
Salt and pepper

FOR THE CASHEW CREAM
400g cashew nuts
Juice of 1 lemon
1 tbsp tamari (or lowsodium soy sauce)
Salt and pepper

FOR THE GUACAMOLE
4 avocados
6 tomatoes, finely chopped
1 jalapeño, deseeded and finely chopped
Handful coriander, finely chopped
Juice of 3 limes
Salt and pepper

FOR THE SALSA
3 tomatoes, finely chopped
Juice of 1 lime
3 tbsp extra-virgin olive oil
Salt and pepper

FOR THE BLACK BEANS
2 tins black beans
3 cloves garlic, peeled and crushed
Extra-virgin olive oil
Salt

mexican bowl

METHOD

1/ Cook quinoa, with lemon and seasoning, according to packet instructions.
2/ For the cashew cream, soak the cashews in a bowl of cold water for four hours. Drain the water and discard. Blend the nuts in a food processor with the lemon juice, tamari, half a cup fresh water, salt and pepper, until smooth and creamy.
3/ For the guacamole, cut the avos in half and scoop out their flesh. Use a fork to mash the avo, then stir in the rest of the ingredients.
4/ For the salsa, place the tomatoes in a bowl, pour over the lime juice and olive oil and season to taste.
5/ For the black beans, drain them, then pour them into a large saucepan. Add the garlic to the pan, along with a drizzle of olive oil and some salt. Cook for a few minutes to heat.
6/ To serve, place the quinoa in the middle of the bowl, then add the cashew cream, black beans, salsa and guacamole around the bowl.

SERVES 8. Per serving: 2863kJ, 46g fat (8g sat), 61g carbs, 210mg sodium, 17g fibre, 18g protein.

READ MORE ON: Lunch Ideas Nutrition Recipes Salads Side Dishes Vegan

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