yields 4 servings
20m prep time
15m cook time
INGREDIENTS
1 cup tri-coloured quinoa, rinsed, drained
2 1/3 cups water
2 tsp ground cumin
2 tsp extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 tsp 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 chili pepper, to serve
Fresh coriander leaves, to serveDressing
50g raw cashews, soaked in cold water for 3 hours
1 tbsp lemon juice
1 tbsp extra virgin olive oil
2 tbsp chopped fresh coriander
1/4 cup water
DIRECTIONS
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.
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.
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.
4. Divide the quinoa, bean mixture, zucchini and corn among bowls. Drizzle with the dressing. Sprinkle with the chili and coriander.
NUTRITION INFO
449 calories
16 g protein
17.7 g total fat
55.9 g carbohydrate
credit: taste.com.au