Updated: Jan 27
With summer being here I thought it was about time I get my butt into gear and share recipes you can whip up and take with you to the next BBQ you're hosting or invited to #pleasemakethem A fave for us is this Quinoa and Black Bean salad. This recipe has an interesting story to it *insert long food blogger story here* Ok ok kidding I'll keep it as short as I can - it's my version of a salad one of my favourite restaurants in Christchurch makes. I mean, it's not even CLOSE to how they do it, but it still does the trick.
Usually, it features just the ingredients I outline below, but more recently, for a bit of extra flavour, I added a few spoonfuls of Culley's Tomatillo sauce - which has become an absolute staple in our house since it was first launched back in July.
Note - This Culleys Green Tomatillo Sauce was originally gifted to me but I now purchase it. Also, this recipe originally featured as a Facebook post, but I thought it was about time it came over to the blog because it's such a favourite for us.
Here's how to make my Quinoa and Black Bean Salad (p.s it's gluten-free)
Boil 1 cup of quinoa in 2 cups of water until the quinoa is cooked and the water has evaporated. If the quinoa is crunchy add more water and keep going until its cooked.
1 can of black beans
1 cup of corn (fresh or canned or frozen, whatever you can get)
1 tsp of paprika
1 tsp of cumin seeds
3 cloves of garlic
1 red chilli, plus flakes if you like your food spicy
Half a red onion, diced finely
Salt and pepper
Lime juice and lime zest
Throw all of the above other than the red onion into a pan, heating it all the way through.
Remove from the heat and stir through the quinoa and red onion, 1 tablespoon of lime juice and grate in about 1/4 of the zest of one lime.
You can serve this warm or cold! To serve warm, just pop it back into a pan, on a low heat for a few mins before you're ready to eat.
Oh, and if you have it, don't forget to pour over your Culley's Tomatillo sauce!