Serves 3-5 people

1/2 c organic quinoa
1 cup water
2 cups fresh corn kernels cut from the ‘cob’
1/2 large red capsicum, diced
1/2 green cucumber, diced
1 c chopped spinach
1 small red onion, halved and thinly sliced
1 x 400g organic red kidney beans, rinsed and drained
1 bunch chopped coriander

Dressing

1/4 tsp ground oregano
1/4 tsp ground cummin
Juice of 1 lime
4 tbs cold pressed extra virgin olive oil
Herbamare seasoning to taste

Place the quinoa in a small saucepan with the water, bring to the boil, then reduce the heat, cover and simmer for 10 minutes until the water is completely absorbed.  Remove from the heat and let cool completely.

Dry toast the corn in a non-stick frying pan until it turns golden, then remove from the heat and cool.

Place the quinoa, corn, red pepper, cucumber, onion, red kidney beans, spinach and coriander in a bowl and mix well.

Whisk all the ingrediants together and pour over the salad.  Toss well and serve.

Adapted from a recipe from the book “Cooking with Quinoa” by Rena Patten