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- Hibs and Ross County fans on final
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- Spieth in danger of missing cut
Ingredients
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)
Method
Prep:20min › Cook:10min › Ready in:30min
- 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.
- Whisk olive oil, lime juice, cumin, 1 teaspoon salt and chilli flakes together in a bowl.
- 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.