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Quinoa salad with raisins

updated

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Ingredients for 5 servings:

  • 400g quinoa
  • 100 g raisins
  • 250 g corn
  • 250 g kidney beans
  • 200 g bell pepper(s)
  • 250 g cucumber(s)
  • 100 g avocado(s)
  • 200 g tomatoes
  • 20 g spring onions
  • 20 g onion(s)
  • 5 g garlic
  • 200 g cashew nuts
  • some garlic pepper
  • some salt and pepper
  • some cumin
  • some chili powder

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Rinse the quinoa with water to remove any bitterness, then cover with water and cook in a saucepan for about 20 minutes. Drain any remaining water. Place the quinoa and raisins in a bowl and let cool. Drain the corn and kidney beans. Cut the vegetables into bite-sized pieces. Roast the cashews in a pan until lightly golden brown. Add everything to a bowl with the quinoa and season with spices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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