Name: Quinoa & Black Bean Salad
Ingredients: 1 cup (170 g) uncooked quinoa or 3 cups (555 g) cooked; 2 cups (480 ml) water; 1 (15 oz) can black beans drained; 1 (15.25 oz) sweet corn, drained; 1 medium red bell pepper, chopped; ½ bunch cilantro, chopped; 2 medium sized avocados, chopped; ½ cup (120 ml) olive oil; Juice of one lime (about 2 tbsp); 1 tsp ground cumin; 1 garlic clove, chopped; Salt and pepper to taste

Ingredients

Scale

1 cup (170 g) uncooked quinoa or 3 cups (555 g) cooked
2 cups (480 ml) water
1 (15 oz) can black beans drained
1 (15.25 oz) sweet corn, drained
1 medium red bell pepper, chopped
½ bunch cilantro, chopped
2 medium sized avocados, chopped
½ cup (120 ml) olive oil
Juice of one lime (about 2 tbsp)
1 tsp ground cumin
1 garlic clove, chopped
Salt and pepper to taste

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Instructions

Rinse uncooked quinoa under cold water for a few minutes if it has not been pre-washed already. Place it in a medium pot and add the water. Cover and bring to a boil on high heat, then lower the heat to low and cook for 15-20 minutes or until all the liquid has evaporated. Uncover, stir and set aside to let it cool completely.
Once the quinoa is cool, place it in a large bowl and add the black beans, corn, red bell pepper, cilantro and avocados. Mix well.
Place the last 5 ingredients in a small bowl to make the dressing and whisk well. Pour it into the quinoa salad, toss well, cover and refrigerate for 30 minutes before serving.