A healthy, filling salad from regular demo chef Jenny Chandler
200g quinoa, white, red or black, the choice is yours
300ml vegetable or chicken stock
5 tbsp extra virgin olive oil
2 tsp aji amarillo or chilli powder
2 cloves garlic, crushed
1 x large 660g jar butterbeans or 2x 400g cans
Juice of 2-3 limes, zest of 1
2 avocados, sliced
12 cherry tomatoes, halved
1 small red onion, diced
A handful of coriander, chopped
Rinse the quinoa really thoroughly and then cook it in the stock until light and fluffy.
Meanwhile, heat the extra virgin oil very gently with the aji amarillo and garlic and then, while still warm, stir in the butterbeans. Season with salt to taste.
Sprinkle the lime zest into the quinoa and then pour the juice over the avocados as you cut them to prevent them from going brown.
Now arrange the salad, mixing together the beans and quinoa, tasting for perfect seasoning and then topping with the avocado, tomato, onion and coriander. Tip over the remaining lime juice and serve.
Recipe: Jenny Chandler