Lunch · Mexican
Mexican quinoa and black bean lunchbox salad
A protein-packed quinoa salad with black beans, corn and lime that travels well.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 150 g quinoa, uncooked
- 200 g canned black beans, drained
- 150 g corn kernels, frozen
- 1 medium red bell pepper, diced
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 15 g fresh cilantro, chopped
Method
Rinse the quinoa and simmer in 300 ml water for 15 minutes until tender, then cool.
Cook the corn kernels in a dry pan for 3 minutes until lightly charred.
Combine the quinoa, black beans, corn and bell pepper in a bowl.
Whisk the lime juice, olive oil and cumin, then pour over the salad and toss.
Stir through the cilantro and pack into containers.