Colorful Mexican quinoa salad

Preparation method:

quinoa saladCut the onion into rings and finely chop the garlic. Heat 1 tbsp of olive oil in a pan with a lid, over medium heat and fry the onions and garlic until lightly browned. Add the quinoa with the cumin and the paprika powder and bake on high heat for 30 seconds, stirring. Then add the stock and cook the quinoa for 12 – 15 minutes in a covered pan. Then drain and stir the quinoa with a fork. Allow to drain without a lid. Cook or grill the corn on the cob until done. Remove the grains from the flask with a fork.

Cut the tomato and bell pepper into pieces. Rinse the beans in a colander and drain.

Cut the avocado into pieces. Mix everything in a bowl, sprinkle with lemon juice. Stir together. Trial! Maybe something else needs to be added, a little salt and pepper or a squeeze of lemon juice. Finely chop the coriander and cut the spring onion into rings. Spoon over or through the salad. Put the salad in preserving jars and put them on your bbq buffet with a wooden spoon or take them in a cool box for on the go!

Serve with tortilla chips and whipped sour or almond cream.

strong>Ingredients for 2 persons:
1 corn cob
1 tsp cumin powder
1 tsp paprika powder
1/2 avocado
1/2 bunch of coriander
1/2 clove of garlic
1/2 green pepper
1/2 red onion
1/2 small lemon, for the juice
1/2 tbsp olive oil
100 g (colored) cherry tomatoes
150 g black beans (jar or can)
150 g quinoa
2 stalks of spring onion
250 ml vegetable broth
pinch of cayenne pepper