130g of cooked quinoa - cook in vegetable stock
1/2 diced red onion
1 tin of sweetcorn, rinsed
1 tin of black beans, rinsed
2 peppers, diced (I used one red + yellow)
1 jalapeno, deseeded and diced (optional)
large handful of coriander, chopped.
125ml extra virgin olive oil
1 lime juice (fresh squeezed)
1 clove garlic, chopped
1 tsp salt
1 tsp pepper
1 tsp ground cumin
large handful of chopped coriander
In a pot, add quinoa and dissolved vegetable stock cube. Cook according to packet.
Prepare all vegetables and coriander and combine in a large mixing bowl.
Add in quinoa and stir to combine.
For the dressing, mix all ingredients together in a small jar jar, shake well.
Pour overtop of the quinoa mixture. Stir to combine.
Serve at room temperature and store in fridge.
1/2 red onion, finely chopped
2 limes, juiced
2 ripe, firm peaches, halved