Mexi Salad

Cook the Quinoa

1. Rinse the quinoa in a sieve under cold water.
2. Add it to a saucepan with the 750ml water and 1 tsp pink salt. Put the lid on and place it on the hob over a high heat. 
3. Once it’s boiling hard, reduce the heat to around 25% so it’s barely simmering, and set a timer for 25 minutes. 
4. If you’re cooking on gas, set it as low as it will go and reduce the cooking time by roughly 5 minutes, as it won’t go as low as an electric hob. 
5. After 25 minutes, the water should be absorbed and the quinoa should be almost at the right texture. Turn off the heat and leave it in the pan with the lid on for another 5 minutes. 
6. Fluff with a fork, then tip onto a plate and allow to cool for around 20 minutes before adding to the salad.

Make the Mexi Salad

1. While the quinoa is cooking, drain the black beans and sweetcorn (if using canned) and add to a large bowl.
2. Finely chop the red onion, halve the cherry tomatoes, roughly chop the coriander, and dice the avocado. Add everything to the bowl along with the salad leaves and rocket.
3. Add the garlic, cumin, smoked paprika and cayenne pepper, then mix well so everything is evenly coated.

Make the Dressing

1. In a small bowl or jar, mix together the olive oil, maple syrup, tamarind paste, water and salt.
2. Pour over the salad and mix well.

Bring it Together

1. Once the quinoa has cooled slightly, add it to the bowl and mix everything together until fully combined.
2. Taste and adjust seasoning if needed, then serve.