For the queso sauce
For the tomato chips
For the butternut chips
For the bowl
For the queso sauce, soak the cashews in 500ml of water overnight or for at least 6 hours. Strain and keep three-fourth of a cup of water.
Place all ingredients in a blender, including the reserved water. Blend until smooth, season with salt and pepper and set aside.
For the tomato chips, preheat the oven to 60°C. Place the sliced tomatoes on a silicon mat in the oven for 4 hours until crisp and chewy.
Warm the oil in a pan, toss in the quinoa, roasted tomatoes and butternut. Stir to warm through. In a bowl, add the chopped coriander, red onion, pumpkin seeds and the warmed quinoa mixture and fold gently.
In the serving bowl, swish 1 tablespoon of the queso sauce against the side of the bowl. Place the mixture in the bowl and garnish with the dehydrated tomato slices, butternut chips and coriander leaves. Drizzle with the olive oil and place the lime cheeks next to the quinoa. Top with the micro greens.