Bean and quinoa salad

Looking for the perfect recipe when feeding a large crowd? You just found it. This recipe takes you to flavour-town with an aromatic smoked paprika dressing. It is mixed into beans, corn, fresh avocado, other salad ingredients and quinoa for a vibrant seven colour salad. It is gluten-free and wholesome, and you can even make it vegan by using a plant-based cheese.

Serves: 8-10 as a side dish or 6-8 as a meal | Prep + cooking time: 45-60 minutes

INGREDIENTS

Salad

1 cup uncooked white quinoa

2½ cups water

2 corns on the cob, uncooked, kernels cut off

1 x 400 g can red kidney beans, drained and rinsed in cold water

200 g baby tomatoes, halved

2 spring onions, thinly sliced

1/4 cucumber, cubed

2 slices feta cheese, cubed

A small handful fresh coriander and mint leaves

1 ripe avocado, cubed and sliced

Dressing

1/3 cup Westfalia Plain Avocado Oil

1/3 cup Westfalia Lemon Flavoured Avocado Oil

2 tsp smoked paprika

3 T red wine vinegar

1 tsp honey

2 T chopped fresh coriander

Salt and pepper to taste

METHOD

1. Salad: Place quinoa and water with a pinch of salt in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer with the lid on for 20 minutes or until just cooked and still fluffy. (Quinoa is cooked as soon as the white ‘tail’ is visible.)

2. Drain the quinoa well and place in a flat dish, gently toss in 2 T of the plain avocado oil and allow to cool.

3. Heat 1 T of the lemon-flavoured avocado oil in a large frying pan over medium heat. Pan-fry the corn kernels until charred. Remove from heat and allow to cool.

4. Mix all the salad ingredients, except the avocado, together in a large bowl. Gently toss in the quinoa.

5. Dressing: Whisk all the ingredients together in a jug and season to taste. Pour half of the dressing over the salad and toss through.

6. Spoon the salad onto a large serving platter. Add the avocado and serve the salad as a side dish or light vegetarian meal with the remaining dressing.