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

• 200g (1 cup) tri-coloured quinoa, rinsed, drained

• 580ml (2 1/3 cups) water

• 2 teaspoons ground cumin

• 2 teaspoons extra virgin olive oil

• 1 red onion, finely chopped

• 2 garlic cloves, crushed

• 2 teaspoons sweet paprika

• 400g can black beans, rinsed, drained

• 2 zucchini, trimmed, cut into thin noodles

• 2 corncobs, cooked, kernels removed

• Thinly sliced long fresh red chilli, to serve

• Fresh coriander leaves, to serve

Coriander & cashew dressing

• 50g raw cashews, soaked in cold water for 3 hours

• 1 tablespoon lemon juice

• 1 tablespoon extra virgin olive oil

• 2 tablespoons chopped fresh coriander

• 60ml (1/4 cup) water

Method

• 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.

• 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.

• 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.

• Step 4

  Divide the quinoa, bean mixture, zucchini and corn among bowls. Drizzle with the dressing. Sprinkle with the chilli and coriander.