Instructions

1. Rinse the quinoa, drain, then cook it in the water on low heat & under cover until the water is absorbed. Turn off the heat. Let it rest.
2. Toss the oil, lime juice, chilli flakes, cumin powder and a couple of pinches of salt.
3. Cut the tomatoes in half.
4. Drain the beans, then mix with the tomatoes in a large serving dish.
5. Wash the spring onions, slice diagonally and add to the salad.
6. Loosen up the quinoa with a fork, gently fold it through in the salad. Pour in the dressing, scatter on the coriander leaves, then season to taste. Mix well.