A favourite dinner recipe contributed by Dr Chloe Corbett who is passionate about helping people create healthy lifestyles!

Yields4 ServingsTotal Time30 mins

Adjust The Serving Number To Suit & Click The Arrow Icon Above For Easy-View!

(Recipe adapted from a Kai Box recipe - www.kaibox.co.nz)

1 cup white quinoa

500 ml low salt vegetable stock

1 400g tin black beans, rinsed and drained

1 red capsicum, deseeded and cut into small squares

1 mango, peeled and cubed

small handful of coriander, roughly chopped

1 spring onion, thinly sliced

DRESSING:

juice of 1 lime

juice of 1 lemon

1 tbsp maple syrup

0.50 tsp ground cumin

0.25 tsp salt

ground black pepper to taste

In a small pot bring the vegetable stock to the boil. Add the quinoa and the black beans and turn heat down to medium-low, cover and simmer for 15-20 minutes, stirring frequently, until most of the water has been absorbed. Remove from heat and allow to cool.

Dice the vegetables and fruit and add to a large mixing bowl.

Make the salad dressing by whisking all the ingredients together and set aside.

Add the cooled quinoa and beans to the bowl of vegetables and pour over the dressing. Mix gently until the salad is well combined.

Serve and devour!

Ingredients