Mexican quinoa salad
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Protein-rich quinoa and black beans anchor this vegetarian salad. Why rinse the quinoa? It has a natural coating called saponin that can make the grain taste bitter when cooked, but it’s easy to avoid by rinsing the quinoa just before cooking. The most common quinoa varieties available are white, black, and red. We’ve opted for white in this version since it has a neutral flavour that pairs well with these ingredients. Red and black quinoa have their own unique flavours that are bolder and earthier.
Ingredients
Quinoa
1 cup(s), (170g), rinsed, drained
Canned black beans, rinsed, drained
1 400g can
Frozen corn
1½ cup(s), (240g), thawed
Tomato(es)
2 large, finely chopped
Fresh coriander
¼ cup(s), chopped
Ground cayenne pepper
⅛ tsp
Light cheddar cheese
1 cup(s), grated, (120g), finely grated
Instructions
1
Place quinoa and 2 cups (500ml) water in a medium saucepan and bring to the boil over high heat. Reduce heat and simmer, covered, for 12-15 minutes. Turn off heat. Let stand, covered, for 5 minutes. Transfer to a large bowl and set aside to cool.
2
Add black beans, corn, tomato, coriander, cayenne and cheese to quinoa. Season with salt and pepper and gently toss to combine. Cover and refrigerate for 2 hours before serving.
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