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1
To make your quick pickle, finely slice the onion, sprinkle with a little salt to help draw out liquid and soften them. After a few minutes cover with 1/4 cup red wine vinegar, leave to pickle for 30 minutes or longer. These will last for over a week in the fridge in a sealed jar.
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2
Rinse and cook quinoa with 240ml water and pinch of salt, bring to the boil, cook for 10 minutes until liquid absorbed. Leave lid on for another few minutes and fluff with a fork.
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3
To make the aguachile dressing, burn the chile and tortilla over an open flame until slightly scorched. If you don't have an open flame, use a dry heavy fry pan. Deseed the chile, blend along with your tortilla, olive oil, lime juice, celery, garlic and 2 tbsp red wine vinegar in a high speed blender, strain through a fine sieve.
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4
Steam your corn for 4 minutes until tender, allow to cool and using a sharp knife slice the kernels off then cob. Set aside.
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5
For the cashew cream, blend all ingredients in a high speed blender until smooth.
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6
Mix the beans with the quinoa, allow to cool slightly and add the rest of your ingredients. Add a tablespoon of the dressing at a time until dressed to your liking, 2-3 should be the right amount. Season. Top each serving with about a tablespoon of the cashew cream, your fresh corn and a sprinkle or chile powder or paprika for colour.
