Queso Quinoa Bowl

This vegan dish is part of the breakfast menu at Tashas Galleria but it can be enjoyed any time of the day. It also goes well with a poached egg, for a vegetarian version, and a side of avocado
Queso Quinoa Bowl
Supplied by Tashas
Queso Quinoa Bowl
January 28, 2020
Preparation Time 15 minutes (plus soaking and dehydrating time)
Serves 2


For the queso sauce

75g cashew nuts
250ml spinneysFOOD Bottled Drinking Water
2g garlic, blanched
5g nutritional yeast
1/8 tsp spinneysFOOD Cumin Seeds, ground
¼ tsp spinneysFOOD Crushed Chilli
½ tsp Maldon salt
½ tsp spinneysFOOD Paprika
½ tbsp lemon juice

For the tomato chips

8 cherry tomatoes, sliced

For the butternut chips

50g butternut, peeled thinly and deep fried

For the bowl

4tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
240g quinoa, cooked
24 cherry tomatoes, roasted
200g butternut, roasted and cubed
4g spinneysFOOD Fresh Coriander, chopped
12g red onion, julienned
20g pumpkin seeds
spinneysFOOD Fine Salt to taste
spinneysFOOD Fine Pepper to taste

To serve

6 tbsp queso sauce
2 lime cheeks
16 slices tomato chips
16 butternut chips
2g spinneysFOOD Fresh Coriander, roughly torn
8g spinneysFOOD Micro Greens


  • 1

    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.

  • 2

    Place all ingredients in a blender, including the reserved water. Blend until smooth, season with salt and pepper and set aside.

  • 3

    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.

  • 4

    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.

  • 5

    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.


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