Mexican Quinoa salad (Large)

Ingredients

• 240 ml Quinoa, uncooked
• 470 ml Home made vegetable stock
• 2 tbsp Olive oil
• 2 pcs Tomato, finely chopped
• 1 1/2 tbsp Lime juice
• 250 g Black beans, soaked overnight
• 240 ml Corn kernels, fresh
• 1 pcs Jalapeno peppers, seeded and coarsely chopped
• 1/2 tsp Pepper, black ground

Method

1. Soak the beans overnight.
2. Rinse when ready to use and drain.
3. Cook the beans in a pot with boiling water for 10 minutes.
4. Reduce heat and simmer for 1 hour or until tender.
5. Drain and keep warm.
6. Bring the stock to a boil in a saucepot.
7. Add the quinoa, and reduce heat.
8. Simmer for 15 minutes.
9. Remove from heat and place aside for 10 minutes.
10. Fluff with a fork and keep warm.
11. In a meantime, soak the onions in the lime juice and set aside.
12. Heat some of the oil in a skillet.
13. Add the tomatoes and corn and cook until heated through.
14. Toss in the quinoa, black beans, black pepper, jalapeno, and remaining oil.
15. Add the red onion and the lime juice.
16. Serve warm.