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Peruvian Black Bean, Quinoa, Coriander Salad (serves 2)


  1. Cook the quinoa in a small pot with a pinch of salt, oil and the required water
  2. Drain the corn and beans completely and place into a large bowl
  3. Chop the spring onion and red pepper and add to the beans and corn
  4. Once the quinoa has cooled, add to the bowl, squeeze the lemons into a side bowl, removing pips
  5. Place the remaining ingredients into the bowl and mix gently
  6. Place in the fridge for 30mins


  • 1 cup quinoa
  • 250g coriander microgreens
  • 1 tin of black beans (410g)
  • 1 tin of corn (410g)
  • 1 large red pepper
  • 3 large lemons
  • 3 spring onions
  • 2 tsp. ground pepper
  • 1/2 tsp. salt
  • 2 tbsp. olive oil

1 thought on “Peruvian Black Bean, Quinoa, Coriander Salad (serves 2)

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