I love Quinoa! I like to use it in a number of recipes as it makes a great substitute for rice or couscous. As it's a seed, not a grain, it is an excellent source of protein and has a satisfying texture.
I have been reading a lot of recipes on the web in my increasing list of fave foodie blogs, and I recently came across a similar salad on Closet Cooking.
I made this salad for a lazy Sunday afternoon. It was full of fresh zingy flavour from the coriander, and filling with the quinoa and aduki beans. The dressing with lime juice, cumin and chilli sauce as well as the jalapenos gave it a nice kick. Enjoy!
Ingredients for 4 servings:
- 1 cup quinoa
- 1/2 can aduki beans
- 1 can corn kernels
- 1 red pepper (sliced)
- 1 jalapeno pepper (sliced)
- 1 spring onion (sliced)
- 1/2 avocado, cubed
- 1/4 cup coriander (chopped)
- 1 tablespoon oil
- juice of 1 lime
- a few splashes chilli sauce
- 1 teaspoon cumin
- salt and pepper to taste
Method:
1. Cook the quinoa according to packet directions – about 10 mins until the white part separates, and then cover and leave until all the water is fully absorbed. Make sure you fluff with a fork to separate the grains.
2. Mix the quinoa, beans, corn, red pepper, jalapeno, spring onion, coriander, and avocado in a large bowl.
3. Mix the oil, lime juice, chilli sauce, cumin, salt and pepper in a small bowl.
4. Toss the salad in the dressing, plate up, and enjoy!
