Pour water over the cashews and soak for at least 1-2 hours; rinse and drain.

Make the salad: cook the quinoa and combine with the black beans, bell pepper, and jalapeño in a medium sized bowl.

Make the dressing: place the cashews, water, lime juice, and cilantro in a high powered blender, and blend until smooth.

Slice the avocados in half and remove the pits and skin. Plate the avocado halves, topping with the quinoa and then the cilantro dressing.

Dressing and quinoa will keep separately in the fridge for 3 days.