Quinoa Salad

For the quinoa

90 g quinoa

20 g olive oil (approximately 1 tbsp + 1 tsp)

350 ml water or low-salt vegetable stock

For the salad

½ red pepper, finely diced

½ green pepper, finely diced

200 g tinned black beans, drained and rinsed

100 g tinned sweetcorn, drained

2 spring onions, thinly sliced

½ ripe avocado, diced

For the dressing

20 ml apple cider vinegar

5 ml honey or syrup (optional — use sparingly)

20 ml lime juice

½ jalapeño, deseeded and finely chopped

½ red chilli, deseeded and finely chopped (optional for heat)

½ tsp mustard powder

1 garlic clove, crushed

Sea salt, to taste

Freshly ground black pepper, to taste

10 g coriander leaves, chopped

For the quinoa

1. Rinse the quinoa under cold running water in a fine sieve to remove any bitterness.
2. In a saucepan, heat the olive oil briefly over medium heat, add the rinsed quinoa and stir for 1 minute to coat.
3. Add the 350 ml water or vegetable stock and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes or until the quinoa is tender and liquid absorbed. Remove from the heat and leave covered for 5 minutes, then fluff with a fork and allow to cool slightly.

For the dressing

1. Combine the apple cider vinegar, honey or syrup (if using), lime juice, chopped jalapeño, chopped red chilli, mustard powder, crushed garlic, a pinch of sea salt and freshly ground pepper in a small bowl or blender. Whisk or blend until smooth.

For the salad

1. In a large bowl, combine the cooled quinoa, diced red and green peppers, drained black beans, drained sweetcorn and sliced spring onions.
2. Pour over most of the dressing and toss to combine, reserving a little dressing to drizzle when serving.
3. Gently fold in the diced avocado and chopped coriander leaves. Taste and adjust seasoning with sea salt and pepper if needed.

Serve the salad chilled or at room temperature. Drizzle with the remaining dressing just before serving.