THE HEALTH FOOD OF THE MOMENT
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
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.