Quinoa Salad
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 1 cup Quinoa
- 2 cups water
- 8 ounces sweetcorn
- 1 avocado
- 0.75 cup cherry tomato
- 0.75 cup whole cooked kidney beans
- 1 lemon
- 0.50 red onion
- 2 tbsp GOYA® Organics Extra Virgin Olive Oil
- Salt and pepper to taste
PREPARATION
1
First, wash the quinoa with plenty of water and put two cups of water on to boil.
2
When the water starts to boil, add the quinoa, and leave to cook for 15 minutes or until the water has been absorbed. Remove and put to one side.
3
Peel and cube the avocado, peel and finely chop the onion and halve the cherry tomatoes.
4
Place the quinoa in a bowl, add the sweetcorn, avocado, tomatoes, onion, and kidney beans.
5
Season to taste, adding a good splash of GOYA® Organics Extra Virgin Olive Oil and the freshly squeezed juice of half a lemon.
6
Mixed well and serve.
