Mexican Inspired Quinoa Salad

Ingredients (Serves 6)

150 g (¾ c) red/white quinoa, cooked and cooled

2 large green peppers, de-stalked, seeded, diced

2 ripe medium avocados, skinned, stoned, diced

2 medium vine-ripened tomatoes, diced

1 x 400g (14 oz) tin black beans, rinsed, drained

2 spring (green) onions, finely sliced

1 T olive oil

1 lime, juice only

1 garlic cloves, finely chopped

Dried oregano, to taste

Ground cumin, to taste

Dried/fresh jalapeno peppers, finely chopped, to taste

Fresh coriander (cilantro) leaves, chopped to taste

Salt and pepper to taste

How to:

1. Soak 3/4 cup of quinoa for 15-20 mins. Drain well.

2. Place the quinoa, peppers, avocados, tomatoes, beans, spring (green) onions into a very large bowl.

3. In a small bowl, whisk together the dressing ingredients – olive oil, lime juice, garlic, oregano, cumin, jalapeno, coriander (cilantro) and season to taste.

4. Gently toss the salad with the dressing, adjust the seasoning if required and serve, enjoy!

Recipe & image submitted by Linda Lai