Week 22 – Quinoa Black Bean Salad

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• PREP TIME: 5 mins
• COOK TIME: 15 mins
• SERVINGS: 4 servings
• CALORIES PER SERVING: 282

Ingredients

For the quinoa:

• 1 cup quinoa uncooked
• 1 tablespoon olive oil
• 2 large shallots
• 1 cup water
• 2 medium zucchinis
• 2 cups corn kernels fresh or frozen

For the dressing:

• 2 tablespoons lemon juice
• 2 tablespoons Sherry vinegar
• 1 tablespoon minced shallot
• 1 tablespoon Dijon mustard
• 1/2 cup fresh mint leaves
• 1/4 cup fresh coriander leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup olive oil

For the salad:

• 1 14 oz can black beans
• 1/2 cup sunflower seeds
• 1/4 cup goat cheese
• Rocket optional

Method

1. Mince shallots, cut zucchini into 2cm pieces, chop mint leaves, chop coriander, drain black beans and crumble goat’s cheese into a small bowl.
2. In a small saucepan, heat 1 tablespoon olive oil over medium low heat. Cook shallots until slightly transparent, about 2 minutes.
3. Add quinoa, zucchini and corn, and stir until coated and glossy.
4. Stir in the water and bring to a boil. Cover and lower heat to a simmer, and let it cook for 10 minutes, or until the liquid has been absorbed.
5. Remove from heat allow to cool.
6. Make the dressing by combining the tablespoon of shallot with lemon juice, vinegar, mustard, mint, coriander, salt, pepper and olive oil in a small bowl, whisking well to combine.
7. Toss the dressing into the quinoa, along with the black beans and sunflower seeds.
8. Serve the salad warm, at room temperature, or chilled, with a crumbling of goat cheese and arugula, if desired.

1. NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.