1½cupcooked quinoalightly packed, you'll need approx. ⅔ cup raw
1cupblack beanscanned, rinsed or cooked (and presoaked overnight)
4tbspfinely chopped fresh cilantro
For the dressing
3garlic clovesfinely chopped
5tbspvegetable oilplus another for frying the garlic and chilli flakes
3tbsplemon juiceplus zest of 1 lemon
3tbspwateror more for a runnier consistency
Sea salt to taste
Cook the quinoa according to packet instructions and set aside to cool for about 10 minutes stirring occasionally.
To make the dressing, heat up 1 tablespoon of the oil and fry the chilli flakes and garlic for about 20 seconds on low-medium heat stirring constantly. Transfer the mixture to a small bowl immediately and allow to cool. Combine with the remaining oil, yogurt, lemon juice (not zest), salt to taste and water (you may not need to use all of it) and blitz until creamy. Set aside.
In a large bowl combine the salad ingredients, add the dressing (you may not need to add all of it), lemon zest, season and serve.
You can cook the quinoa ahead (according to packet instructions) and once cooled, refrigerate it, covered, for up to 3 days.
Using beans from a can is more convenient than cooking your own, but you could do either. If you are using the canned variety remember to rinse the beans. If you prefer to use dry beans, soak them in water overnight, then cook until tender (usually 1-1.5 hours).
Add a a little more water into the dressing for a runnier consistency if you prefer.
Make the dressing ahead and refrigerate in a jar for up to 3 days. Shake before use.
Add the dressing just before serving.
Preparation time includes the time to cook and cool the quinoa.