Quinoa and Black Bean Salad

Ingredients

• 250 g quinoa
• 400 g black beans, cooked
• 200 g sweetcorn kernels
• 1 pieces avocado, cubed
• 0.5 pieces red onion, finely diced
• 30 g fresh coriander
• 4 tbsp lime juice
• 4 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 pieces jalapeno, minced

Steps

1. 1
   Rinse the quinoa in a fine sieve for a full minute. The saponin coating is bitter and rinsing is not optional.
2. 2
   Toast the drained quinoa in a dry pan for 2 minutes until it smells nutty, then cook it in 1.5 parts water for 15 minutes.
3. 3
   Take it off the heat, cover and steam 10 minutes, then fork it through and spread on a tray to cool. Cooling it spread out stops it clumping.
4. 4
   Char the sweetcorn in a dry hot pan until spotted black in places.
5. 5
   Whisk the lime juice, oil, cumin and salt into a dressing and toss it through the warm quinoa.
6. 6
   Once cool, fold in the beans, corn, onion, jalapeno and coriander.
7. 7
   Add the avocado last, folding gently, and serve within the hour so it stays green.