Ingredients:

  • 1.5 cups (255g) White or Tri-color Quinoa
  • 2.5 cups (600ml) Vegetable broth
  • 0.5 tsp Sea salt
  • 1 tbsp Neutral oil (avocado or grapeseed)
  • 15 oz (425g) canned Black beans, rinsed and drained
  • 1 cup (150g) Sweet corn
  • 1 large Red bell pepper, finely diced
  • 0.5 small Red onion, finely minced
  • 1 large Avocado, diced
  • 0.5 cup (15g) Fresh cilantro, chopped
  • 0.25 cup (60ml) Extra virgin olive oil
  • 0.25 cup (60ml) Freshly squeezed lime juice
  • 1 clove Garlic, grated
  • 1 tsp Honey
  • 0.5 tsp Ground cumin
  • 0.25 tsp Smoked paprika

Instructions:

  1. Place quinoa in a fine-mesh strainer and rinse under cold water for 60 seconds, rubbing the grains with your fingers to remove saponin.
  2. Heat 1 tbsp neutral oil in a saucepan over medium heat. Add the damp quinoa and sauté for 2–3 minutes until water evaporates and grains smell nutty.
  3. Add vegetable broth and sea salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork to allow steam to redistribute.
  5. In a small jar or bowl, whisk together extra virgin olive oil, lime juice, grated garlic, honey, cumin, and smoked paprika until emulsified.
  6. In a large mixing bowl, combine the warm quinoa with half of the dressing. Fold in the black beans, corn, red bell pepper, red onion, and cilantro.
  7. Just before serving, gently fold in the diced avocado and drizzle with the remaining dressing.