Recipe: Deliciously Ella’s Mexican Quinoa Bowl #Simples

“This is one of my favourite recipes in the book,” Ella Woodward, bestselling author and super foodie blogger (Deliciously Ella), tells STELLAR. “You’re going to love the amazing mix of flavours. It’s so incredibly delicious; I often get cravings for it.” Gurl’s on to a good thing.

Mexican quinoa bowl

Serves 4

For the cashew cream

2 mugs cashew nuts (400g)
Juice of 1 lemon
1 tablespoon tamari
Salt and pepper

For the quinoa

1 mug quinoa (260g)
Juice of 1 lemon
Salt and pepper

For the guacamole

4 avocados
6 tomatoes, chopped into tiny pieces
1 jalapeño 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 tablespoons 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

Soak the cashews in a bowl of cold water for four hours.

Drain the water the cashew nuts have been soaking in. Blend the nuts in a food processor with the juice of the lemon, tamari, ½ mug (150ml) fresh water, salt and pepper, until smooth and creamy. This may take a couple of minutes.

For 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 in a saucepan with 2 mugs (600ml) 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.

For 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, jalapeno pepper and the coriander into the mashed avocado with the lime juice, salt and pepper.

For 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.

For the black beans

Drain the black beans, then pour them into a large saucepan. 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.

Recipe from Deliciously Ella by Ella Woodward, out now, €26.99
Photography: Claire Winfield

• deliciously ella
• food
• inthemag
• mexican
• Recipe
• wellness