MEXICAN QUINOA, CORN AND BEAN SALAD

■ Serves 6, Prep 35 mins, Cook 1 hour, 20 mins

WHAT YOU NEED

1 cup dried kidney beans

½ cup (85g) red quinoa, rinsed well

1 tblsp olive oil

2 small red onions, cut into thin wedges

2 cloves garlic, crushed

2 tsps smoked paprika 1 tsp ground cumin

½ tsp Mexican chilli powder

250g cherry tomatoes, halved

4 green spring onions, diagonally sliced 1 Lebanese cucumber, quartered lengthways, chopped 2 cups fresh corn kernels 2 cups coriander leaves White corn tortilla chips, to serve Extra sliced green spring onions and coriander leaves, to garnish

GUACAMOLE (Makes 1½ cups)

2 ripe avocados, chopped

3 tsps lime juice

Tabasco sauce, to taste

1 Place beans in a medium bowl. Cover with cold water. Soak overnight. Drain.

2 Next day, place soaked beans in a saucepan with 4 cups cold water. Bring to boil. Simmer for 1 hour 20 minutes, or until tender. Drain. Rinse under cold water. Drain well. Put in large bowl.

3 Meanwhile, place quinoa in a small saucepan with 1 cup cold water. Bring to boil. Simmer, covered, for 15 minutes. Remove from heat. Stand, covered, for 5 minutes. Drain. Rinse under cold water. Drain. Add to beans.

4 To make guacamole, place avocados and juice in a bowl. Mash until smooth. Season with Tabasco and salt and pepper.

5 Heat oil in a frying pan over a medium heat. Add onion and garlic. Cook until soft. Add paprika, cumin, chilli and bean mixture. Stir for 2 minutes, or until heated through. Transfer to a bowl. Cool. Toss through tomatoes, spring onions, cucumber, corn and coriander.

6 Serve salad with guacamole and corn chips. Garnish with extra spring onions and coriander leaves.