Moroccan Quinoa Salad - Vegan Recipe Club

Ingredients

• 1 cup dried quinoa
• 2 cups hot stock (500 ml) – made with 2 level tsp vegan bouillon powder or follow the packet instructions if using vegan stock cubes
• 2 lemons: zest from 1, juice from 1-2 (do the zesting before halving the lemons!)
• 2 tbsp olive oil
• 2 tbsp fresh orange juice
• 2 tsp ground cumin
• 1 tsp cinnamon
• 1 tsp salt
• ¼ tsp sugar
• 1 tin black beans OR chickpeas
• 1 tin sweet corn, drained (approximately 330g) – use the no-sugar, no-salt variety if possible – or the same weight, frozen
• ½ small red onion, thinly sliced
• 1 carton of fresh cherry tomatoes