Katy Holder

Quinoa, corn and black bean salad

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This Mexican-inspired salad is great served warm or cold. Choose your favourite topping, depending on your family’s preferences. You can also double the quinoa and stock quantities to make extra for lunch the next day.

Ingredients

  • 200 g (7 oz/1 cup) quinoa (white or tri-coloured)

Method

Rinse the quinoa in a sieve under running water. Put it into the slow cooker with the stock, ground coriander and black beans and season well with sea salt and freshly ground black pepper. Cook for 2½ hours on low or 1½ hours on high.

While the quinoa is cooking, put the corn on a board and carefully slice off the kernels.

Add the corn to the quinoa, then drape a tea towel (dish