New Idea — 14 August 2017

Mexican Quinoa, Corn and Bean Salad

Serves 6, Prep 35 mins, Cook 1 hour, 20 mins

1 cup dried kidney beans

½ cup (85g) red quinoa,

rinsed well

1 tblsp olive oil

2 small red onions,

cut into thin wedges

2 cloves garlic, crushed

2 tsps smoked paprika

1 tsp ground cumin

½ tsp Mexican chilli powder

250g cherry tomatoes, halved

4 green spring onions,

diagonally sliced

1 Lebanese cucumber, quartered

lengthways, chopped

2 cups fresh corn kernels

2 cups coriander leaves

White corn tortilla chips, to serve

Extra sliced green spring onions

and coriander leaves, to

garnish

GUACAMOLE

(MAKES 1½ CUPS)

2 ripe avocados, chopped

3 tsps lime juice

Tabasco sauce, to taste

Salt and cracked black

pepper, to taste

1 Place beans in a medium bowl.

Cover with cold water. Soak

overnight. Drain.

2 Next day, place soaked beans

in a saucepan with 4 cups cold

water. Bring to boil. Simmer for

1 hour 20 minutes, or until tender.

Drain. Rinse under cold water.

Drain well. Put in large bowl.

3 Meanwhile, place quinoa in a

small saucepan with 1 cup cold

water. Bring to boil. Simmer,

covered, for 15 minutes. Remove

from heat. Stand, covered, for

5 minutes. Drain. Rinse under

cold water. Drain. Add to beans.

4 To make guacamole, place

avocados and juice in a bowl.

Mash until smooth. Season with

Tabasco and salt and pepper.

5 Heat oil in a frying pan over

a medium heat. Add onion

and garlic. Cook until soft. Add

paprika, cumin, chilli and bean

mixture. Stir for 2 minutes, or

until heated through. Transfer

to a bowl. Cool. Toss through

tomatoes, spring onions,

cucumber, corn and coriander.

6 Serve salad with guacamole

and corn chips. Garnish

with extra spring onions and

coriander leaves.

TIP

Red quinoa is a

high-protein, gluten-

free grain that’s slightly

more chewy than white

quinoa. If you don’t want

to soak beans overnight, replace

with 2 x 425g cans kidney

beans that have been

drained and rinsed.

NI ISSUE NO.NI ISSUE NO. COLOUR OKCOLOUR OK SUBS OKSUBS OK OK TO PRINTOK TO PRINT NI ISSUE NO.NI ISSUE NO. COLOUR OKCOLOUR OK SUBS OKSUBS OK OK TO PRINTOK TO PRINT

FOOD FEATURE.indd 44 31/7/17 5:11 PM