A hearty quinoa salad with black beans, corn, capsicum and avocado in a zingy Verde dressing. Great for lunchboxes.
Serves: 4 | Prep: 15 min | Cook: 15 min
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 400 g can black beans, drained
- 1 cup corn kernels
- 1 red capsicum, diced
- ½ red onion, finely diced
- 1 avocado, diced
- ⅓ cup The Flavorsmith Verde Green Chilli Salsa
- 2 tbsp extra virgin olive oil
- Juice of 1 lime
- Salt and coriander
Method
- Simmer the quinoa in the water, covered, for 12–15 minutes until the water is absorbed. Fluff and cool.
- Whisk the Verde, olive oil and lime juice with a pinch of salt.
- Toss the quinoa with the beans, corn, capsicum and onion.
- Pour over the dressing and toss. Top with avocado and coriander.
Chef's tip: Keeps 3 days in the fridge — add the avocado on the day you eat it.