Black Bean Coriander Quinoa Salad

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Salads don’t have to be boring, there are so many different flavours from veggies, herbs and spices that you can play around with to see what works with what which can create a very filling, health, delicious meal, not to mention a meal packed full of protein! I really enjoyed creating this dish and love all of it’s flavours.

Black Bean Coriander Quinoa Salad

Ingredients:

2x Tins of organic black beans (rinsed thoroughly, drained, patted dry with paper towel)

1 Cup of uncooked quinoa (cook as per packet instructions, ensure to rinse thoroughly)

1 Onion – diced

2 Tablespoons of fresh coriander – chopped finely

3 Big handfuls of baby spinach

2 Tomatoes – diced

1/2 Continental cucumber – diced

2 Tablespoons of nutritional yeast

Sprinkle of dried coriander

1/2 Tablespoon of coconut oil

Cracked Pepper to serve

Dressing:

1/2 Teaspoon of garlic powder

2 Teaspoons of coriander ground

2 Teaspoons of cumin ground

1 Teaspoon of turmeric

Light sprinkle of cayenne pepper (depending on desired spice)

1/4 Cup of olive oil

Instructions:

Drain and rinse beans, evenly spread them over a paper towel and pat dry with another. Whilst the beans ‘dry’ cook quinoa as per packet directions (1 Cup of quinoa bring to boil with 2-3 cups of water, reduce to simmer for 15min).

Whilst quinoa is cooking, prep all your veggies and set aside. Mix together the dressing and set aside.

Place the baby spinach a big bowl and sprinkle through the dried coriander. Now mix through 1/2 of the dressing with a fork ensuring all the spinach leaves are wet with the sauce.

Once the quinoa is cooked (ensuring all the water has been absorbed) set aside off the heat.

Heat in a pan the coconut oil and sautéed the onion. Add 1/4 of the sauce the remaining sauce to the onion.

Add the onion mix to the cooled quinoa and mix through. Now add the other tablespoon of nutritional yeast and mix. Add the fresh coriander and mix again.

Add veggies to spinach leaves followed by the black beans. Mix thoroughly and add the remaining sauce.

You can either serve with the quinoa as a bed to the salad or as a side. I enjoyed mixing the quinoa all the way through the salad! Don’t forget the cracked pepper!!

Serves 5-6.