Recipe: Mexican quinoa salad

Ingredients

500 ml (2 cups) quinoa
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 English cucumber, seeded and chopped
4 green onions, chopped
1 chipotle pepper, pickled and chopped
250 ml (1 cup) cooked and drained corn kernels
1 540-ml (19-oz.) can black beansdrained and rinsed
(or 250 ml (1 cup) dried beans that have soaked for 12 hours,
cooked and drained
10 ml (2 teaspoons) cumin
125 ml (1/2 cup) fresh coriander, chopped
Juice of 2 limes
30 ml (2 tablespoons) canola oil

Preparation

In a fine strainer, rinse the quinoa with cold water. This removes the thin film that would otherwise give it a bitter taste. In a saucepan, place the quinoa and cover with salted water. Bring to the boil, then reduce heat to minimum and cook, uncovered, for 10 to 15 minutes. Do not overcook, or the quinoa will fall apart. Pour into a colander and rinse with cold water. Drain well and place in a large bowl.

Add remaining ingredients and mix gently. Let stand 30 minutes at room temperature to blend flavors before serving.

Find out more about quinoa by clicking here!