Protein salad of quinoa with red beans and sweetcorn
Not all salads are meant to be a side dish. Some, like this protein-packed quinoa salad with red beans and corn, are designed to be a complete meal.
Ingredients · Servings 3
- 150 g of quinoa
- 140g of sweetcorn (canned, drained)
- 130g of red kidney beans (canned, drained)
- 2 tomatoes
- 0.5 avocado
- 0.5 spring onion
- 0.5 lemon
- 0.25 teaspoon of turmeric
- 0.25 teaspoon of paprika
- 1 tablespoon of olive oil
- 0.5 teaspoon of salt
- 0.25 teaspoon of pepper
Method · 39 min
- We rinse the quinoa well under cold running water. We put it in a saucepan with the amount of water recommended on the package for the amount of quinoa we are going to cook, the turmeric, the paprika and a pinch of salt.
- Bring to a boil, reduce heat, and simmer for 15 minutes with the pot covered. Remove from heat, let stand for 5 minutes, and fluff the grains with a fork.
- We drain the sweetcorn. We also drain the kidney beans, rinse them under cold running water, and let them drain well.
- We dice the tomatoes and sauté them for 3 or 4 minutes with a drizzle of olive oil, until they begin to brown slightly.
- We cut the avocado into cubes and sprinkle it with a little lemon juice to prevent it from oxidizing.
- In a large salad bowl, combine the quinoa with the sweetcorn, kidney beans, and tomatoes. Add the lemon juice and olive oil. Season with salt and pepper and mix well.
- Gently stir in the diced avocado and the finely chopped green part of the spring onion. Taste and adjust the salt and pepper if necessary.
- We serve the quinoa salad warm or cold, as we prefer. And that's it!
