Name: Bean and quinoa salad
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 1 cup white quinoa uncooked; 2 1/2 cup water; 2 corns on the cob uncooked, kernels cut off; 1 tin red kidney beans 400 g, drained and rinsed in cold water; 200 g baby tomatoes halved; 2 spring onions thinly sliced; 1/4 cucumber cubed; 2 slices feta cheese cubed; handful fresh coriander; handful fresh mint; 1 ripe avocado cubed and sliced; 1/3 cup Westfalia Plain Avocado Oil; 1/3 cup Westfalia Lemon Flavoured Avocado Oil; 2 tsp smoked paprika; 3 tbsp red wine vinegar; 1 tsp honey; 2 tbsp fresh coriander chopped; salt and black pepper to taste

Recipe Disclaimer

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Ingredients (18)

Salad

1 cup	white quinoa — uncooked
2 1/2 cup	water
2	corns on the cob — uncooked, kernels cut off
1 tin	red kidney beans — 400 g, drained and rinsed in cold water
200 g	baby tomatoes — halved
2	spring onions — thinly sliced
1/4	cucumber — cubed
2 slices	feta cheese — cubed
handful	fresh coriander
handful	fresh mint
1	ripe avocado — cubed and sliced

Dressing

1/3 cup	Westfalia Plain Avocado Oil
1/3 cup	Westfalia Lemon Flavoured Avocado Oil
2 tsp	smoked paprika
3 tbsp	red wine vinegar
1 tsp	honey
2 tbsp	fresh coriander — chopped
	salt and black pepper — to taste

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Method:

Salad: Place quinoa and water with a pinch of salt in a saucepan and bring to the boil over a medium heat. Reduce the heat and simmer with the lid on for 20 minutes or until just cooked and still fluffy. (Quinoa is cooked as soon as the white ‘tail’ is visible.)

Drain quinoa well and place in a flat dish, gently toss in 30 ml of the plain avocado oil and allow to cool.

Heat 15 ml of the lemon-flavoured avocado oil over a medium heat in a large frying pan. Pan-fry corn kernels until charred. Remove from heat and allow to cool.

Mix all the salad ingredients, except the avocado, together in a large bowl. Gently toss in quinoa.

Dressing: Whisk the remaining oils together with all the ingredients in a jug and season to taste. Pour half of the dressing over the salad and toss through.

Spoon salad onto a large serving platter. Add the avocado and serve the salad as a side dish or light vegetarian meal, with the remaining dressing.

Tips

Substitute the white quinoa for red quinoa and cook for 25-30 minutes or just until the little white ‘tail’ is visible.

If using a tin of whole kernel corn, drain very well and pat dry with paper towel, before pan-frying.

This dressing is a great marinade for seafood, chicken, steak and pork.