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Quinoa, bean and tomato salad

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

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

Method
 

  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.