Bare Beauty Bites: Mexican Quinoa Bowl

FullSizeRender 7
Bare Beauty Bites: Mexican Quinoa Bowl

Happy Friday!  Was this the LONGEST week, ever, or what??  I have an announcement to make: Good For You Friday is now Bare Beauty Bites.  Good For You Friday is just too long, and I want to post about food whenever I want, not just on Fridays!  So, RIP, GFYF.  Today’s yumminess is a Mexican Quinoa Bowl from my current favorite cookbook, Deliciously Ella.  This recipe is vegan and gluten free, but you won’t miss anything, even the cheese (instead you’ll be devouring raw cashew cream that you’re going to want to spread on anything you can find). Our whole family gobbled this up last night, and the leftovers for lunch today were de-lish!  Fresh, satisfying, filling, kid-friendly, man-friendly, inexpensive, fast, healthy.  You’re going to love this!

| Mexican Quinoa Bowl | (serves 4)

For the cashew cream:
3 cups cashews (about 14 ounces)
Juice of 1 lemon
1 tablespoon tamari
Salt and pepper

For the quinoa
1½ cups quinoa
Salt and pepper
Juice of 1 lemon

For the guacamole:
4 avocados
6 tomatoes, chopped into tiny pieces
1 jalapeño pepper, seeded and chopped into tiny pieces
Handful of fresh cilantro, 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:
Two 15-ounce cans black beans
3 cloves of garlic, peeled and crushed
Olive oil

For the cashew cream: Soak the cashews in a bowl of cold water for 4 hours.

Drain the water that the cashews have been soaking in. Blend the nuts in a food processor with the lemon juice, tamari, O cup 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 2½ cups boiling water and a little salt and pepper and lemon juice.

Let the quinoa boil for a minute or 2, then simmer for another 10–15 minutes, covered, until all the water has been absorbed and the quinoa is fluffy, but not mushy.

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, jalapeño pepper and cilantro 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.

I hope you can get outside and enjoy Spring!  Have a great weekend!