Andean Quinoa Salad

Ingredients

• 220g quinoa, rinsed well
• 500ml water
• 1/2 tsp salt, plus extra to taste
• 150g sweetcorn kernels (fresh, tinned or thawed frozen)
• 200g cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1 red bell pepper, finely diced
• 1/2 cucumber, deseeded and diced
• 1/4 cup fresh cilantro, chopped
• 60ml olive oil
• 3 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1 garlic clove, minced
• Black pepper, to taste
• 100g queso fresco, crumbled (optional)

Before you cook

• Rinse the quinoa in a fine sieve under cold running water for 1 minute, until the water runs clear.
• Finely dice the red onion, red pepper and cucumber.
• Halve the cherry tomatoes.
• Chop the cilantro.

Steps

1. Combine the rinsed quinoa, water and 1/2 teaspoon of salt in a saucepan.
2. Bring to a boil, then cover and reduce the heat to low.
3. Simmer for 15 minutes, until the water is absorbed and the grains show their white spiral germ.
4. Take the pan off the heat and let the quinoa stand, covered, for 5 minutes.
5. Fluff the quinoa with a fork and spread it on a tray to cool for 10 minutes.
6. If using fresh or frozen corn, blanch it in boiling water for 2 minutes, then drain and cool.
7. Whisk the olive oil, lime juice, cumin and minced garlic together in a small bowl.
8. Season the dressing with salt and black pepper.
9. Combine the cooled quinoa, corn, tomatoes, onion, pepper and cucumber in a large bowl.
10. Pour the dressing over the salad and toss well to coat everything evenly.
11. Fold in the chopped cilantro.
12. Scatter the crumbled queso fresco over the top just before serving.