Summer Light Food

Although not so hot as the rest of Europe it's summer also here in Denmark!
It is the time for a light meal with fresh ingredients.
FoodMatters inspired me again with this Mexican Quinoa Bowl.

WHAT YOU NEED


Serves 3
For The Cashew Cream
1 cup cashews
juice of half lemon
Half tablespoon tamari
salt and pepper

For The Quinoa
1 cup quinoa
2 cups water
1tsp coarse salt
juice of half lemon

For The Guacamole
2 avocados
half lemon juice or 1 lime juice
half teaspoon paprika
salt and pepper

For The Salsa
3 tomatoes
juice of 1 lime or half lemon
3 tablespoons olive oil
salt and pepper

For The Black Beans (optional, I didn't use them)
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,
1 or 2 TBS fresh water, salt and pepper until smooth and creamy.
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 cups water and a little salt.
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. Add lemon juice.
For The Guacamole
Cut the avocados in half and scoop out their flesh, placing it into a bowl.
Add Lemon juice, salt and paprika. Use a fork to mash the avocados.
You can also use a blender.
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 origanum or fresh basil.


Dish all the ingredients in a plate....

....and eat happily!