Quinoa, black bean and corn salad
A salad that behaves like a meal: quinoa, black beans, sweetcorn and red pepper, dressed with nothing more than lime. Avocado and coriander go on at the end. It holds up in a lunchbox.
- Time
- 25 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Rinse the quinoa in a sieve, then put it in a pan with 300 ml of water and a pinch of salt. Bring to the boil, cover and simmer on a low heat for 12 to 15 minutes, until the water is absorbed and the grains show little tails.
- Fluff the quinoa with a fork and spread it on a plate to cool for 5 minutes.
- While it cools, drain and rinse the black beans and drain the sweetcorn. Dice the red pepper and roughly chop the coriander.
- Mix the quinoa, beans, sweetcorn and red pepper in a large bowl. Squeeze over the juice of the lime, add salt and pepper to taste and toss.
- Halve, stone and slice the avocado at the last minute so it does not brown.
- Serve the salad with the avocado and coriander on top.
Tip Make everything except the avocado ahead and keep it in the fridge. Slice the avocado only when you serve.
Per portion
| Energy | 668 kcal |
| Protein | 26 g |
| Carbohydrate | 83 g |
| of which sugars | 15 g |
| Fat | 20 g |
| of which saturates | 4 g |
| Fibre | 22 g |
| Salt | 0.53 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- quinoa150 g
- black beans1 tin
- sweetcorn1 tin
- red pepper1
- avocado1
- lime1
- coriander½ bunch
