• Recipe from Deliciously Ella by Ella Woodword. Hodder & Stoughton Publishers 2015. Photograph © Clare Winfield. (Clare Winfield)Source: Clare Winfield

This is one of my favourite recipes – it’s so incredibly delicious and I have to admit that I often get cravings for it! It is super quick and easy to make while the quinoa is cooking you can get started on making the mountains of fresh guacamole, creamy cashew cheese, tomato salsa and garlicky black beans. You will love the amazing mix of intense flavours!






Skill level

Average: 5 (1 vote)


Cashew cream

  • 400 g cashew nuts
  • juice of 1 lemon
  • 1 tbsp tamari
  • salt and pepper



  • 260 g quinoa
  • juice of 1 lemon
  • salt and pepper



  • 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



  • 3 tomatoes
  • juice of 1 lime
  • 3 tbsp olive oil
  • salt and pepper


Black beans

  • 2 x 400g tins black beans
  • 3 garlic cloves, peeled and crushed
  • olive oil
  • salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 4 hours

To make the cashew cream, soak the cashews in a bowl of cold water for 4 hours. Drain the water and blend the nuts in a food processor with the lemon juice, tamari, 150 ml water, salt and pepper, until smooth and creamy. This may take a couple of minutes.

To make 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, a little salt, pepper, lemon juice and 600 ml boiling water in a saucepan on medium-high heat. 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.

To make 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 the coriander into the mashed avocado with the lime juice, salt and pepper.

To make the salsa, slice the tomatoes into quarters, then finely chop theseinto small squares. Place the tomatoes in a bowl, pour over the lime juice and olive oil and add a little salt and pepper.

To make the black beans, drain the black beans, then pour them into a largesaucepan on medium heat. 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, with photographs by Clare Winfield (Hachette, $40, hbk).