Quinoa is a perfect salad ingredient. It is light, healthy and tastes delicious in any vegetable dish. This salad recipe is very simple and doesn’t require too much chopping. The dressing is equally uncomplicated and gives the salad a gentle heat. Full of flavour and colour, this salad makes a light yet satisfying lunch meal. Enjoy!
1 cup cooked quinoa, lightly packed
2/3 cup cooked black beans (or use beans from a can)
1/2 cucumber (about 18 cm)
10-12 cherry tomatoes, halved
3 tablespoons finely chopped fresh coriander
1 garlic clove, finely chopped
1 level teaspoon chilli flakes
3 tablespoons olive oil (plus another for frying the garlic and chilli flakes)
2 tablespoons lemon juice
Salt and pepper to taste
If you are using dried beans soak them overnight and cook until tender. To make the dressing, heat up 1 tablespoon of oil and fry the chilli flakes and garlic for about 1 minute on low-medium heat stirring constantly, or until the garlic starts to brown. Transfer the mixture to a small bowl immediately and allow to cool. Add the remaining oil and lemon juice. Set aside. In a large bowl combine the other ingredients, add the dressing, season and stir well. Serves 4.