This dish makes me want to rub my hands with glee (no, not the one with the singing dancing, teenagers).  I feel totally self-righteous with every forkful.  My internal yogi is giving me high fives.

Neon once described quinoa as “little, furry, scary, things”… and I suppose she isn’t far off the truth.  It isn’t exactly the most attractive of substances.  But oh my, is it good for you!

This dish is essentially the black bean & corn salad from my How to Combat mexican Withdrawal Symptoms post, with some quinoa thrown in to make it more of a meal in itself.

The best thing about this salad is that I don’t get bored of it immediately.  Normally, when I eat a salad, I won’t have one again for at least a week.  But this I can eat for dinner, followed by lunch, followed by dinner.  And I like to stretch it out over a few meals because quinoa isn’t the cheapest of ingredients.

Quinoa, Black Beans & Corn Salad

Serves: lots! It lasted me 3 decent sized meals

INGREDIENTS

• 1 cup of quinoa cooked as per packet
• 1 tin of black beans
• 1 tin of sweetcorn
• 1 red pepper, finely diced
• 4 spring onions, finely diced
• 1 lime, juiced
• A big bunch of cilantro
• 2 tsp cumin
• 1 tsp ground coriander
• 1 tbsp hot sauce
• 1 tbsp olive oil
• Salt & pepper

METHOD

• Chop everything that requires cooking, and throw together in a bowl with the cooked quinoa. Simples!