Lunch
Quinoa salad with black beans and sweetcorn
Lime, coriander and a little chilli.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Fibre, B vitamins, protein, iron, vitamins A and C, unsaturated fats
LeafUp › Plates › Quinoa salad with black beans and sweetcorn
You need (serves 2)
- A cup of quinoa (about 170 g)
- A tin of black beans (400 g)
- A small tin of sweetcorn (about 200 g)
- A pepper and a few spring onions
- Juice of a lime
- Two spoons of olive oil (2 tbsp)
- Coriander and a pinch of chilli
How to make it
- Rinse the quinoa and simmer it in twice its volume of water for about 15 minutes, then let it cool.
- Rinse the beans and sweetcorn and chop the pepper and spring onions.
- Mix everything with the lime juice, oil, coriander and chilli.
Allergens No common allergens in these ingredients. Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
