Bean and quinoa salad

Westfalia Fruit
8 servings Prep: 40 mins, Cooking: 30 mins
Rate this recipe
With an aromatic smoked paprika dressing mixed into beans, corn, fresh avocado and quinoa, this is a wonderfully fresh and wholesome salad to serve this festive season. Brought to you by Westfalia Fruit.

By Independent Contributor November 15 2022
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.