Quinoa Red Pepper & Black Bean Salad

As we step into Spring and can start to enjoy lighter dishes and delicious salads, this truly nutritious salad using healthy vegetables and whole grains, to create a colourful and tasty salad is the perfect dish to get going with.

Serves 4 as a main meal or 8 as a side dish

Ingredients

2 cups quinoa cooked for 20 minutes with 4 cups of water. Leave to cool.
2 cans black beans, drained
2 red peppers, chopped into small pieces
1 yellow pepper, chopped into small pieces
4 celery stalks, finely sliced
1 cup fresh coriander, finely chopped

Salad dressing:
- 4 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 inch fresh ginger, grated
- 1 tbsp maple syrup
- Salt & pepper to taste
- Optional: 1 small red chilli deseeded and finely sliced

Optional extras: fresh pineapple or mango diced into bite-size pieces.  These compliment this salad with their freshness, whichever one you choose!

Method

1.    Combine all the salad ingredients in a big bowl along with the salad dressing, mix and serve into individual dishes.

Enjoy with some crackers or toasted sourdough bread.

For extra protein and essential healthy fats, add 1 avocado and chop in bite-size pieces and add to salad.