Mexi quinoa salad
Serves 4-6
200g quinoa olive oil, for drizzling
1 tsp sweet smoked paprika
1 tsp cumin seeds
1 ripe avocado, stoned, peeled and chopped
400g can black beans, drained and rinsed
400g can sweetcorn, drained and rinsed 1 red onion, thinly sliced
200g cherry tomatoes, halved or quartered if large
3-4 handfuls of leafy greens, such as rocket and spinach, large leaves chopped handful of coriander, leaves picked and finely chopped
FOR THE DRESSING
60ml olive oil
2 tbsp tamarind paste mixed with 2 tbsp
water, or use 2 limes, juiced
1 tbsp maple syrup
1 garlic clove, crushed
TO SERVE (OPTIONAL)
a few handfuls of salted tortilla chips, crushed vegan soured cream
1 Put the quinoa in a fine mesh sieve and rinse under cold running water. Transfer to a small saucepan with 500ml water and
½ tsp salt. Cover, bring to the boil, then reduce the heat to a simmer and cook for 20 mins until the water has been absorbed. Remove from the heat, uncover, drizzle in a little oil and sprinkle with the paprika and cumin seeds. Fluff the grains with a fork and leave to rest, uncovered, for 10 mins.
2 Meanwhile, make the dressing. Combine the ingredients in a small bowl. Once the quinoa has cooled, add the remaining salad ingredients and stir to combine. Add the dressing and stir once more, then spoon into bowls and top with crushed tortilla chips and soured cream, if using. Serve straightaway. Will keep in an airtight container in the fridge for up to two days.