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Gluten-free quinoa and bean salad with lime

Gluten-free quinoa and bean salad with lime

Gluten-free quinoa and bean salad with lime: a fresh salad with quinoa, black beans, sweetcorn, cherry tomatoes, pepper, coriander and an olive oil and lime dressing.

At a glance

Ingredients

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

  1. Rinse the quinoa under hot water in a fine sieve and cook it in lightly salted water until done. Then leave to cool completely.
  2. Rinse the black beans and sweetcorn thoroughly and drain well. Finely dice the pepper and quarter the cherry tomatoes.
  3. For the dressing, stir the olive oil with the lime juice, cumin, salt and pepper until well combined.
  4. Loosely mix the quinoa with the black beans, sweetcorn, pepper and tomatoes in a large bowl. Finely chop the coriander and fold it in.
  5. Pour the dressing over the salad and toss everything gently. Leave to stand briefly so the flavours come together.
  6. To serve, put the salad on plates well chilled or at room temperature. If needed, round it off with a little extra coriander and lime juice.

Good to know

For me, a salad like this is a real everyday dish: fresh, satisfying and quick to make. It tastes good straight away, but after a little rest it becomes even rounder and more aromatic.

Swaps

Black beans → chickpeas (similar fibre content, contain minerals) | sweetcorn → cucumber (fresher and juicy) | coriander → parsley (milder flavour, also provides vitamin K) | quinoa → buckwheat (gluten-free, contains minerals)

Allergens

The recipe is gluten-free and vegan, and the common allergens don't play a central role here; for children, coriander can divide opinion on flavour, and during pregnancy well-washed ingredients and hygienic preparation matter.

Dairy-free recipes