Growing up in Los Angeles, meant i was introduced to Mexican food (and my love of it) from a vey early age. I suppose any restaurant serving guacamole is going to have my heart! This recipe is inspired by all those flavours i love, making them uber healthy, natural, plant based and delicious. The base of this dish is the quinoa which is then infused with lemon and a touch of tamari and apple cider vinegar. Quinoa is a food that can taste really bland and boring or delicious and pretty darn exciting, it really all depends on how you cook it. Infused with flavours like these, it tastes awesome.
Quinoa is also a nutritional powerhouse and one of my favourite grains. It’s raved about for being a fantastic source of plant protein, as it is the only grain that contains all nine essential amino acids. It is also a great source of fibre and contains oleic acid, the heart healthy fats, that are known to make olive oil so nutritious.
In the quinoa mix we have roasted sweet potato, sweetcorn, black beans and cherry tomatoes, which add tons of fun colour and flavour to this dish. I particularly love the sweet potato and sweetcorn, possibly because of my major sweet tooth, but they really do bring out the best in the slightly saltier taste of the Quinoa. Drizzled on top of this we have cashew sour cream, which is just the most perfect dressing. It’s made from cashews, apple cider vinegar and water. The cashews make it so thick and creamy, like any regular dairy product, but so much more nutritious. Cashews like dairy are known for being a good source of calcium, and other bone building minerals such as zinc, iron and folate. These nutrients are vital in supporting body tissues and healthy skin. On top of all this amazing array of flavours we’ve got good ole guacamole! This totally completes the dish, and your ready to enjoy.
¾ cup quinoa
1 tbsp tamari soy sauce
1 tsp apple cider vinegar
1 sweet potato
½ cup sweetcorn
½ cup blackbeans
a dozen cherry tomatoes
Cashew sour cream
1 cup cashews (soaked)
1 tbsp apple cider vinegar
¾ cup water
Preheat the oven to 190 degrees celcius Peal and cube the sweet potatoes, place on a roasting tray. Roast for 25 minutes.
Start by adding the quinoa to a pan with 3 cups water, lemon, tamari and apple cider vinegar. Bring to the boil and simmer for 25 minutes. When nearly done add the sweetcorn, black beans and chopped tomatoes, and potato wedges.
Meanwhile make the cashew sour cream by blending all the ingredients until smooth mash the avocado with the lime and a pinch of salt. Compile!