Ingredients:

  • 1 cup (185 g) White Quinoa (well rinsed)
  • 2 cups (475 ml) Cold Water or Vegetable Stock
  • ½ teaspoon (2.5 g) Fine Sea Salt (for quinoa)
  • 2 cans (15-oz / 425 g each) Black Beans, drained and well rinsed
  • 1 large (300 g) Ripe Mango, peeled and diced into 1 cm cubes
  • 1 medium (150 g) Red Bell Pepper, finely diced
  • 1 medium (120 g) Red Onion, finely minced
  • ½ cup (75 g) Sweetcorn (frozen and thawed, or canned and drained)
  • ½ cup (15 g) Fresh Coriander (Cilantro), coarsely chopped
  • ⅓ cup (80 ml) Extra Virgin Olive Oil (for dressing)
  • ¼ cup (60 ml) Fresh Lime Juice (approx. 2-3 limes)
  • 1 teaspoon (5 ml) Apple Cider Vinegar
  • 1 teaspoon (5 g) Ground Cumin
  • ½ teaspoon (2.5 g) Smoked Paprika
  • ½ teaspoon (2.5 g) Fine Sea Salt (for dressing)
  • ¼ teaspoon (1.25 g) Freshly Ground Black Pepper
  • ½ teaspoon (2.5 g) Hot Sauce

Instructions:

  1. Prepare the Quinoa: Rinse the quinoa in a fine-mesh sieve under cold running water for at least 1 minute to remove saponins and prevent a bitter taste.
  2. Cook the Quinoa: Combine the rinsed quinoa, water (or stock), and salt in a medium saucepan. Bring to a rolling boil, then immediately reduce heat to the lowest setting. Cover tightly and simmer for 15 minutes, or until all the liquid has been absorbed.
  3. Cool: Remove from heat and let stand, covered, for 5 minutes. Fluff the quinoa with a fork and spread it onto a large plate or baking sheet to cool down completely (about 15-20 minutes).
  4. Prepare the Dressing: In a small jar or bowl, whisk together the olive oil, lime juice, apple cider vinegar, cumin, smoked paprika, salt, pepper, and hot sauce vigorously until the dressing is well-combined and slightly thickened.
  5. Assemble the Medley: In a large mixing bowl, combine the cooled quinoa, rinsed black beans, diced mango, diced red bell pepper, minced red onion, and sweetcorn.
  6. Dress and Herb: Pour about two-thirds of the lime dressing over the solid ingredients. Gently fold and toss until evenly coated. Fold in the chopped fresh coriander (cilantro).
  7. Chill (The Secret Step): Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. This chilling time allows the quinoa to absorb the dressing and the flavors to properly meld. Give it a final stir and check seasoning just before serving.