Quinoa, bean and tomato salad
29 Apr 2015
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This spiced quinoa, bean and tomato salad is an ideal side dish to grilled or barbecued meat. It can also be eaten as a light, healthy salad for lunch/brunch.
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 Tbsp olive oil
- Juice of 2 limes
- 2 tsp ground cumin
- ½ tsp dried chilli flakes
- 2 cups cherry tomatoes
- 1 tin black beans (or red kidney beans )
- 5 spring onions
- 1 handful of coriander leaves, chopped
- Salt and pepper
Instructions
- 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.
- Toss the oil, lime juice, chilli flakes, cumin powder and a couple of pinches of salt.
- Cut the tomatoes in half.
- Drain the beans, then mix with the tomatoes in a large serving dish.
- Wash the spring onions, slice diagonally and add to the salad.
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Mexican
- Occasions: - Parties
- Ingredients: - Beans - Other Vegetables - Whole grains
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Vegan
- Skill Levels: - Easy
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