Sunday, 29 March 2015

Quinoa with Red Kidney Beans and Corn Kernels

2 corn cobs
1 red capsicum
1 small red onion
2 tablespoons fresh mint or coriander
1 tin of red kidney beans, drained and rinsed
1/2 cup quinoa, rinsed and drained
1 cup filtered water
4 tablespoons extra virgin olive oil
juice of 1 lime
salt and pepper to taste
1/2 teaspoon ground cumin
1 small red chili, minced

Yummy warm quinoa salad - full of protein and healthy carbs!

First, remove corn kernels from the cobs and toast them in a pan until slightly charred.  Cool.  Put the quinoa and water in a saucepan and bring to boil.  Reduce heat and simmer with the lid on for 10 minutes.  Cool.
Chop the onion finely and put in a bowl with the drained kidney beans, cooled corn and cooled quinoa.  Chop red pepper finely and add this too with the finely chopped fresh mint/coriander.  Add all of the dressing ingredients to a small jar - oil, lime juice, salt and pepper, cumin, chili.   Shake well and toss through the salad.  Serve at room temperature.

No comments:

Post a Comment