Ingredients:

  • 1 cup (200 g) Quinoa (white, rinsed)
  • 2 cups (475 ml) Water or Vegetable Stock
  • 1/2 tsp Kosher Salt (for cooking the grain)
  • 1/4 cup (60 ml) Fresh Lime Juice
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 tsp Ground Cumin
  • 1/2 tsp Chilli Powder (Mild)
  • 1 tsp Honey or Maple Syrup
  • Salt and Freshly Ground Black Pepper (To taste)
  • 1 (15 oz) can Canned Black Beans (rinsed and thoroughly drained)
  • 1 cup (150 g) Sweetcorn Kernels (frozen/thawed or fresh)
  • 1 large Red Bell Pepper (finely diced)
  • 1/2 medium Red Onion (very finely diced)
  • 1/2 cup (15 g) Fresh Coriander (Cilantro), roughly chopped
  • 2 large Avocados (firm-ripe, diced into 1 cm cubes)

Instructions:

  1. Rinse the Quinoa: Place the quinoa in a fine mesh sieve and rinse thoroughly under cold running water for 60 seconds until the water runs clear. This removes saponin and prevents a bitter flavour.
  2. Cook the Quinoa: Combine the rinsed quinoa, water (or stock), and 1/2 tsp salt in a saucepan. Bring to a boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes.
  3. Steam and Fluff: Remove from heat and let it sit, covered, for 10 minutes (do not lift the lid). Remove the lid, fluff gently with a fork, and spread the quinoa onto a baking sheet to cool completely (about 10–15 minutes).
  4. Prepare the Dressing: While the quinoa cools, combine the olive oil, lime juice, cumin, chili powder, honey, salt, and pepper in a small bowl or jar.
  5. Emulsify: Whisk vigorously or shake the jar until the dressing is well-combined and slightly thickened (emulsified). Taste and adjust seasoning—it should be bright and tangy.
  6. Combine the Base Ingredients: In the large salad bowl, gently mix the cooled quinoa, drained black beans, corn, diced red pepper, red onion, and fresh coriander.
  7. Dress the Salad (Excluding Avocado): Pour about two-thirds of the vinaigrette over the quinoa mixture. Toss gently to ensure everything is evenly coated.
  8. Chill for Flavour: Cover the bowl and refrigerate for a minimum of 20 minutes (up to 2 hours). This is crucial for the flavours to marry up properly.
  9. Add the Avocado: Just before serving, add the diced avocados to the salad. Drizzle the remaining vinaigrette over the avocados and gently fold them in. Do this with a light hand to prevent the avocado cubes from turning to guacamole.
  10. Serve: Garnish with an extra sprinkle of coriander or a lime wedge.