Ingredients:

  • 1 cup (200 g) Dry White Quinoa, well-rinsed
  • 2 cups (480 ml) Water or Vegetable Broth
  • ½ teaspoon (3 g) Kosher Salt (for cooking quinoa)
  • 1 (15 oz / 425 g) can Black Beans, rinsed thoroughly and drained
  • 1 ½ cups (250 g) Frozen Sweet Corn, thawed
  • 1 medium Red Bell Pepper, finely diced
  • ½ cup (75 g) Red Onion, finely diced
  • ½ cup (15 g) Fresh Cilantro, chopped (for mixing)
  • 1 large Ripe Avocado, diced (added just before serving)
  • ⅓ cup (80 ml) Extra Virgin Olive Oil
  • ¼ cup (60 ml) Fresh Lime Juice (approx. 2 large limes)
  • 1 teaspoon (5 g) Ground Cumin
  • ½ teaspoon (2.5 g) Chili Powder (medium heat)
  • ¼ teaspoon (1 g) Dried Oregano
  • 1 clove Garlic, minced very fine
  • ½ teaspoon (3 g) Kosher Salt (for dressing, adjust to taste)
  • Freshly ground Black Pepper, to taste

Instructions:

  1. Rinse the quinoa: Place the quinoa in a fine-mesh sieve and rinse under cold running water for 30 seconds to remove saponins.
  2. Cook the quinoa: Combine the rinsed quinoa, water (or broth), and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  3. Steam and cool: Remove the pan from the heat and let stand, covered, for 5 minutes. Remove the lid, fluff the quinoa with a fork, and spread it out on a baking sheet to cool completely.
  4. Prepare the dressing: In a small jar or jug, combine the olive oil, lime juice, minced garlic, cumin, chili powder, oregano, salt, and pepper. Whisk vigorously or shake until the dressing is well-emulsified.
  5. Prep vegetables: While the quinoa cools, dice the red onion and red bell pepper. Rinse and drain the black beans, and ensure the corn is fully thawed.
  6. Mix base: In a large mixing bowl, combine the cooled quinoa, drained black beans, corn, diced bell pepper, diced red onion, and the initial measure of chopped cilantro.
  7. Dress and marinate: Pour about two-thirds of the lime dressing over the quinoa mixture. Gently fold the ingredients together until evenly coated. Cover and refrigerate for at least 30 minutes (up to 4 hours) to allow the flavors to absorb.
  8. Final adjustments: Before serving, taste the salad. Add the remaining dressing, a squeeze more lime juice, or a pinch more salt if the flavors need a lift.
  9. Serve: Gently fold in the diced avocado just before serving. Garnish with an extra sprinkle of fresh cilantro and serve chilled.