Lime quinoa and black bean salad

Ingredients

Amounts cover the whole recipe. One US cup is a 240 ml measuring volume, one tablespoon 15 ml and one teaspoon 5 ml. Can weights are before draining; metric conversions from the original are rounded.

Method

1. Rinse the quinoa in a fine sieve. Put it in a medium saucepan with the water, mild chili seasoning and salt.
2. Bring to a boil, then reduce the heat and cover. Simmer gently for about 10–15 minutes, until tender, checking the cooking guidance on your packet too.
3. Remove from the heat and leave covered for another 1–2 minutes.
4. Meanwhile, whisk the lime juice and oil in a large bowl. Add the drained beans and chopped cilantro.
5. Fold in the cooked quinoa and divide into four servings. Serve warm or cool the portions promptly for later.

Serving and variations

Add chopped peppers, tomatoes, onions or corn for more vegetables. For extra lime flavour, add a little finely grated zest from a washed lime suitable for zesting. A green side salad goes well with this plant-based main. Use mild chili seasoning rather than concentrated hot chili powder.

Meal prep and storage

Divide the quinoa and beans into containers after cooking. Pack fresh crunchy vegetables separately. Freeze the cooked base on preparation day for later in the week; after thawing, it can be eaten warm or properly chilled.

Cool cooked food quickly in shallow containers and refrigerate within 1–2 hours. Keep at 5°C or below and use within 48 hours. Freeze later portions on cooking day after cooling. Thaw in the fridge and eat within 24 hours. Reheat only once, until steaming hot throughout, and keep chilled during transport.