Sarah Macklin's Red Kidney Bean and Quinoa Mexican Salad

By Sarah Ann Macklin, Anutr

Ready in under 20 minutes, this meal is a fantastic mid week dinner when you what something easy!

I always feel red kidney beans are shunned in the legume world - so here is a fiesta style dish which will be sure to make your taste buds dance.

Ingredients 

One pack of pre cooked quinoa (simple and easy!)
Tin of red kidney beans
One red onion
Two cloves of garlic
Two tbsp of sesame seeds
One green chilli
One pack of baby corn (can used tinned sweetcorn if can't find fresh)
One pack of green beans
Three tbsp of fresh coriander
One tbsp of extra virgin olive oil
Two tbsp of dried apricots (optional)
Two tbsp of unsalted cashews (optional)
One tbsp of cumin powder
Za'ttar (optional)

Method 

1. Chop the onion and fry with olive oil for 5 mins on a medium heat.

2. Add the crushed garlic and chilli.

3. After 5 mins add the rinsed beans, sesame seeds and cumin. Stir all together and allow the beans to cook between 5-10 minutes, until you hear them pop.

4. Steam or boil your baby corn and green beans in a pan.

5. Chopped your apricots and cashews.

6. Place your pre cooked quinoa in the microwave (follow instructions normally 60 seconds).

7. Once veggies have been steamed for 6 minutes, remove them from the heat and chop them into 1-2cm pieces.

8. Mix all cooked ingredients together in a bowl, add the chopped coriander, apricots and cashews with za'ttar.

9. Enjoy! 

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