Quinoa salad with beans and avocado
200g cooked beans
1 red onion, chopped
1 chopped avocado
100g sweet corn
For the dressing:
1 finely chopped chile
1 clove of chopped garlic
2 tablespoons of coriander
2 units of lime juice
2 tablespoons of extra virgin olive oil
Salt to taste
In a pot over medium heat, put the quinoa and add twice as much water (about 500 ml) with salt.
When the water breaks to boil, lower the heat. Let cook for 15 minutes with the pot covered.
When the water has been absorbed, remove from the fire.
Put the quinoa in a fine mesh sieve, go through cold water and drain well.
In a large bowl, mix cold quinoa, beans, onion, avocado and corn. Reserve in the fridge.
In a bowl, mix the seasoning ingredients very well.
Pour the dressing over the bowl with the quinoa. Mix very well.
Top off spreading more cilantro.