2. Heat frypan over medium heat with 1 tbsp oil. Dice onion. Add to pan with quinoa, tomato paste, 1 tbsp cumin, 1 tbsp paprika and 2 cups water. Simmer, covered, for 15-20 minutes until water is absorbed. Take off heat, stir through 1 cup water, season with salt and pepper.
3. Place cabbage in a non metallic bowl. Toss with 1/2 tbsp sugar, 2 tbsp vinegar and salt. Set aside. Dice tomatoes. Remove corn from cob. Chop coriander and slice jalapeño. Set aside.
4. Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.
5. Divide totopos chips among plates. Top with quinoa, pickled cabbage and fresh
toppings. Finish with a dollop of cashew sauce. Alternatively, bring all ingredients to the table for a share style meal.
The cashew sauce should have the same consistency as sour cream. If you prefer it thinner you can blend in more water.
RED ONION, 1/4 *
WHITE QUINOA, 1 packet (200g)
TOMATO PASTE, 2 sachets
SHREDDED RED CABBAGE, 1/2 bag (200g) *
CORN COB, 1
CORIANDER, 1/2 packet (30g) *
JALAPEÑO CHILLI, 1
TOTOPOS CHIPS, 1 bag (200g)
FROM YOUR PANTRY
oil (for cooking), salt, pepper, white wine vinegar, ground cumin, smoked paprika, ground turmeric, sugar (of choice)