THE HEALTH FOOD OF THE MO­MENT

Central Queensland News - - TASTE - WEEK­END COOK WORDS: MAG­GIE COOPER mag­gies.col­[email protected]­pond.com

Quinoa con­tin­ues to be the dar­ling of healthy food­ies, and in my hum­ble opin­ion is a great deal tastier than kale. There are sev­eral tricks to pre­par­ing this gluten-free seed. Key to its palata­bil­ity is rins­ing it un­der run­ning wa­ter prior to cook­ing. There is a nat­u­ral coat­ing on the seeds called saponin, which im­parts a bit­ter flavour if not washed off. 1 cob corn, ker­nels re­moved

pun­net cherry toma­toes, halved

1 x 400g can black beans, drained 2 green onions, sliced

cup fresh co­rian­der leaves

Juice of 2 limes cup olive oil tsp ground cumin

1 clove fresh gar­lic, peeled and crushed

tsp dried chilli flakes (op­tional) Salt, to taste

1 ripe av­o­cado, diced

METHOD

Rinse quinoa un­der run­ning wa­ter for 1-2 min­utes. Place stock in a medium saucepan and bring to the boil. Stir quinoa in and re­turn to the boil; re­duce heat to a sim­mer and cook, stir­ring oc­ca­sion­ally, un­til liq­uid is al­most ab­sorbed (about 20 min­utes). Drain off ex­cess liq­uid, fold corn ker­nels through quinoa and set aside to cool. This step can be done up to 24 hours be­fore you serve; cover and re­frig­er­ate un­til needed. Stir in the toma­toes, drained black beans, green onion and co­rian­der.

Blend lime juice, oil, cumin, gar­lic, chilli flakes (if us­ing) and salt, to taste. Add av­o­cado to salad; driz­zle with dress­ing and toss gen­tly.

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