Mexican Quinoa Bowl | FOOD MATTERS®

Ingredients

• 3 cups cashews (about 14 ounces)
• juice of 1 lemon
• 1 tablespoon tamari
• salt and pepper
• 1½ cups quinoa
• 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
• 3 tomatoes
• juice of 1 lime
• 3 tablespoons olive oil
• two 15-ounce cans black beans
• 3 cloves of garlic, peeled and crushed
• olive oil
• salt