We love the combination of aromatic spices with fresh, crunchy vegies the beans are amazing, with just a hint of chilli.
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.
Ingredients
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200g (1 cup) tri-coloured quinoa, rinsed, drained
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580ml (2 1/3 cups) water
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2 teaspoons ground cumin
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2 teaspoons extra virgin olive oil
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1 red onion, finely chopped
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2 garlic cloves, crushed
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2 teaspoons sweet paprika
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400g can black beans, rinsed, drained
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2 zucchini, trimmed, cut into thin noodles
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2 corncobs, cooked, kernels removed
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Thinly sliced long fresh red chilli, to serve
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Fresh coriander leaves, to serve
Coriander & cashew dressing
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50g raw cashews, soaked in cold water for 3 hours
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1 tablespoon lemon juice
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1 tablespoon extra virgin olive oil
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2 tablespoons chopped fresh coriander
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60ml (1/4 cup) water
Method
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Step 1
Place the quinoa, 2 cups of the water and 1 tsp of the cumin in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until the water has been absorbed and the quinoa is al dente.
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Step 2
Meanwhile, heat the oil in a saucepan over medium heat. Add the onion. Cook, stirring occasionally, for 5 minutes or until softened. Add the garlic, paprika and remaining cumin. Cook, stirring, for 1 minute or until aromatic. Add the black beans and remaining water. Simmer for 5 minutes or until water has almost evaporated. Coarsely mash the beans with a fork.
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Step 3
For the dressing, drain the cashews. Process the cashews, lemon juice, oil and coriander in a small food processor or blender until combined. Gradually add water until thick and creamy.
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Step 4
Divide the quinoa, bean mixture, zucchini and corn among bowls. Drizzle with the dressing. Sprinkle with the chilli and coriander.