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Black Bean & Quinoa Salad

Black Bean & Quinoa Salad
Serves: 4 - 6 servings
This dish keeps really well in the fridge for a week, if you don't add the avocado, coriander and spinach until serving. It is a protein and fibre rich meal that makes the perfect lunch or dinner. So many textures and flavours! The savoury of the beans and quinoa, the creaminess of avocado, sweetness of corn, acidity of lemon/vinegar, spice of cayenne, freshness of coriander and spinach! Yum!

Ingredients

For: 4 - 6 servings

Salad

  • 1 cup quinoa  dry
  • 1 large avocado 
  • 2 cobs corn 
  • 400g  organic black beanss  (1 can, preferrably organi no added salt), drained, rinsed
  • 1 red onion  diced
  • 1 bunch coriander leaves  chopped
  • 4-6 cups fresh baby spinach leaves  (to serve)

Dressing

  • 1  lemon  juice only
  • 2 tbsp tamari 
  • 1.5 tbsp apple cider or coconut vinegar 
  • 1.5 tbsp olive oil 
  • Pinch  cayenne powder 
  •  cracked black pepper 

Instructions

  1. In a medium pot, bring 2 cups of water and the quinoa to a boil. Reduce heat and simmer until the water is absorbed and the grains are soft (approx 12-15 mins).
  2. Meanwhile, prep the other ingredients - dice the onion, shave corn, slice avocado, chop coriander leaves and drain the canned beans, rinse well and set all aside.
  3. Whisk dressing ingredients together in a small bowl using a fork, until thoroughly combined.
  4. Once the quinoa is ready and fully absorbed, scoop it out into a large serving bowl and mix with the dressing.
  5. Toss through the onion, corn and beans.
  6. Then, scatter the dish with the avocado and coriander leaves, so as not to "mash" the avocado in.
  7. Serve atop spinach leaves on/in individual plates or bowls.

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