Serves 6-8

 

Ingredients:

For the salad:-

1 can black beans, drained and rinsed

1/2 red onion, minced

2 large grapefruits, divided into segments and chopped

1 large red capsicum, diced

3 ears fresh corn, kernels chopped off’

1 cup uncooked quinoa

1 large (ripe but firm) avocado, diced

1 small bunch coriander, minced

For the dressing:-

juice of 3 limes

3 tsp cumin

3 tsp chili powder

 

Directions:

Bring the quinoa to a boil with 2 1/2 cups water.

Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy.

Remove from stove and let cool while you prepare the rest of the salad.

Place black beans, red onion, grapefruit, coriander, capsicum, avocado and shucked corn kernels in a large bowl.

Toss to combine.

In a small bowl, whisk together all dressing ingredients.

Add quinoa to salad then pour over dressing.

Toss well and serve.

 

 

This recipe has been shared with the author’s written permission. The original work can be found at www.starloz.com.

Laura

Laura

Laura is currently studying a university degree in Science, majoring in Nutrition and Metabolism. Her blog and recipes can be found at: http://starloz.com

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