Mexican quinoa salad
1 cup(s), (170g), rinsed, drained
Canned black beans, rinsed, drained
1 400g can
Frozen corn kernels
1½ cup(s), (240g), thawed
2 large, finely chopped
¼ cup(s), chopped
Ground cayenne pepper
Light cheddar cheese
1 cup(s), grated, (120g), finely grated
- 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.
- 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.