About this recipe:Quinoa and black beans are tossed in a refreshing chilli, lime and cumin vinaigrette for a quick, protein-packed lunch or side dish. Tastes even better the second day!
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
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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.