Quinoa salad recipe

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Serves: 6 

  • 170g quinoa
  • 405ml water
  • 4 tablespoons extra-virgin olive oil
  • 2 limes, juiced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried chilli flakes, or more to taste
  • 270g halved cherry tomatoes
  • 1 (400g) tin black beans, drained and rinsed
  • 5 spring onions, finely chopped
  • 1 tablespoon freshly chopped coriander
  • salt and ground black pepper to taste
  • 1 teaspoon seasoning salt
  • 1 (10.75 ounce) can condensed cream of chicken soup (optional)

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Bring quinoa and water to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
  2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt and chilli flakes together in a bowl.
  3. Combine quinoa, tomatoes, black beans and spring onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in coriander; season with salt and black pepper. Serve immediately or chill in fridge.
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