Black bean quinoa salad with golden berries and cashews
This vegan quinoa salad is flavoured with garlic, fresh coriander, golden berries and cashew nuts. Golden berries are dried physalis also known as cape gooseberries or Inca berries - they can be found in health food shops.
1 person made this
2 tablespoons coconut oil, divided
2 cloves of garlic, minced
185g quinoa, rinsed well
1/2 teaspoon salt
60g cashew nuts
1 tablespoon freshly chopped coriander
75g golden berries
1 (400g) tin black beans, rinsed and drained
Method Prep:5min › Cook:25min › Ready in:30min
Heat 1 tablespoon coconut oil in a pan over medium heat; stir in garlic and cook for a few minutes.
Add the rinsed quinoa, water and salt; bring to a boil and cook gently over low heat for 10 to 15 minutes, or until all the water has been absorbed.
Stir in black beans and the remaining tablespoon of coconut oil; set quinoa aside to rest for 10 to 15 minutes.
Toast the cashew nuts in a dry pan until golden brown.
Stir half of the cashew nuts and half of the coriander into the quinoa, reserving the rest to use as garnishes.
Divide the quinoa salad between 4 plates and garnish with the remaining cashew nuts, coriander and golden berries; serve.