Quinoa, Black Bean & Sweetcorn Salad

📝 Ingredients

• 200 g quinoa
• 3 tins black beans (720 g drained)
• 2 tins sweetcorn (280 g drained)
• 1 red pepper (about 180 g)
• 250 g cherry tomatoes
• ½ red onion (about 60 g)
• 150 g feta
• 20 g fresh coriander
• 1 avocado (about 200 g)
• 2 limes + 2 tbsp olive oil (for the dressing)
• 1 tsp ground cumin + 1 tsp honey
• Salt, black pepper

🍴 Utensils

• Saucepan with lid
• Fine sieve
• Large mixing bowl
• Chef's knife
• Chopping board
• Airtight containers

📖 Steps

1. Rinse the quinoa in a fine sieve under cold water for 30 seconds to remove its bitterness. Put it in the saucepan with 400 ml cold water and a pinch of salt, bring to the boil, then cover and cook for 12 to 15 min over a low heat.
2. Remove from the heat and leave to stand, covered, for 5 min: the water should be fully absorbed and the little white germ visible around the grains. Fluff up with a fork, spread out in a large dish and leave to cool completely, about 20 min.
3. Meanwhile, drain the black beans and rinse them under cold water until the water runs clear. Drain the sweetcorn too and leave everything to drain for a few minutes: excess water would make the salad soggy.
4. Deseed the pepper and cut it into small dice, halve the cherry tomatoes and slice the half red onion very finely. Chop the coriander (leaves and thin stalks) and cut the feta into small cubes.
5. Make the dressing in a bowl: squeeze the limes, add the cumin, honey, ½ tsp salt and some pepper, then the olive oil. Whisk with a fork until the honey has dissolved and the dressing has thickened slightly.
6. In the salad bowl, combine the cooled quinoa, beans, sweetcorn, pepper, tomatoes, onion and coriander. Pour over the dressing and toss, then gently fold in the feta last so it doesn't get crushed. Add more salt if needed.
7. For make-ahead meals, divide the salad between 4 airtight containers and keep them in the fridge: they'll last 3 days. Don't add the avocado at this stage, as it would turn brown and go soft within a few hours.
8. When ready to serve, halve the avocado, remove the stone, peel it and cut it into dice. Put a quarter of the avocado on each portion and mix just before eating.