Autumn comfort

Warm black bean and quinoa salad with avocado, honey and lime

Name: Warm black bean and quinoa salad with avocado, honey and lime
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 x 400g can black beans, drained and rinsed; 250g cooked quinoa or other grains (e.g. amaranth, buckwheat, barley, spelt); 1 large carrot, coarsely grated; 1 large courgette, coarsely grated; Handful fresh mint leaves; 1 ripe avocado; Squeeze of lime juice, optional; 3 tbsp extra virgin olive oil; 2 tbsp tamari or dark soy sauce; 4 tbsp freshly squeezed lime juice (1-2 limes); 2 tbsp Rowse Runny Honey; 1 fresh red chilli, seeds removed, finely chopped (optional)

5 mins to prep
10 mins to cook
Serves 2

This recipe uses:Runny HoneyWhere to buy

About

This colourful dairy-free and gluten-free* salad makes a healthy lunch. You can make it the day before for a packed lunch, although the avocado is best peeled at the last minute. For the quinoa you can buy pouches of ready-cooked quinoa that just need reheating. Alternatively cook 120g (uncooked weight) quinoa according to packet instructions. For the best flavour, assemble the salad while the quinoa is still warm. To stop the avocado turning brown you can toss it in a little extra lime juice before scattering over the salad.

*Most quinoa should be gluten-free but some quinoa can contain traces of gluten; check packaging.

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

Method

1
For the salad, tip all the salad ingredients, apart from the avocado and lime juice, into a large bowl.
2
For the dressing, whisk the dressing ingredients together in a bowl, or shake in a lidded jam jar. Pour over the salad ingredients and toss everything together.
3
When ready to serve, peel and dice the avocado, toss in lime juice if using, and scatter on top of the salad.