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Healthy Quinoa and Avocado Salad

Healthy Quinoa and Avocado Salad

A colorful quinoa salad with black beans, sweetcorn, tomato, red onion, cilantro, avocado, lime, and olive oil. Serve it as 2 generous main-course portions or 4 side servings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

Quinoa
  • 100 g, about 1/2 cup Quinoa
  • 200 ml, about 3/4 cup plus 1 tablespoon Water
  • 1/4 teaspoon Salt
Salad
  • 1 can, about 400 g/14 oz, drained and rinsed Black beans
  • 1 peeled, pitted, and diced Large ripe avocado
  • 1 can, about 140 g/5 oz, drained Sweetcorn
  • 1 finely chopped Small red onion
  • 1 chopped Large tomato
  • 1 small handful, chopped Fresh cilantro or coriander
Dressing
  • 2 tablespoons, juice of 1 lime Fresh lime juice
  • 1 tablespoon Extra-virgin olive oil
  • To taste Freshly ground black pepper

Method
 

Instructions
  1. Rinse the quinoa thoroughly under cold running water to remove surface saponins, which can give cooked quinoa a bitter taste.
  2. Add the rinsed quinoa, water, and 1/4 teaspoon salt to a saucepan. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, until the water is absorbed and the quinoa looks fluffy with its grains opened.
  3. Remove the saucepan from the heat and leave it covered for 5 minutes. Fluff the quinoa with a fork, then cool it to room temperature before combining it with the vegetables.
  4. Place the drained black beans, sweetcorn, chopped red onion, chopped tomato, and cilantro in a large mixing bowl.
  5. Add the cooled quinoa. Pour in the lime juice and olive oil, toss gently, and season with freshly ground black pepper and additional salt if needed.
  6. Fold in the diced avocado gently just before serving so the pieces remain intact. Serve immediately or chill briefly until ready to eat.