Mexican-style quinoa salad

Ingredients

serves 2

• 170g quinoa
• 2 tomatoes, chopped
• 1 avocado, chopped into chunks
• 160g sweetcorn
• 1 400g can black beans, drained and rinsed
• Large handful of fresh coriander, chopped
• 2 tbsp extra virgin olive oil
• Juice of ½ lime
• ½ tsp sea salt
• ¾ tsp cumin
• ½ tsp chilli powder
• ¼ tsp dried garlic granules

Directions

1. Cook the quinoa for 15-20 minutes, until softened with a slight crunch.
2. Transfer the qunioa to a large bowl. Add the tomatoes, sweetcorn, black beans and coriander, then mix.
3. To make the dressing, whisk together the olive oil, lime juice and spices. Pour over the salad and mix well. Add the avocado and mix gently. Serve cold.