Mexican quinoa salad | Sainsbury`s Magazine

Ingredients

• 1 tsp ground cumin
• 4 tbsp extra-virgin olive oil
• 2 tbsp flaxseed oil
• juice of 2 limes (about 3 tbsp)
• 1 garlic clove, finely grated or crushed
• fresh chilli, to taste, or a pinch of cayenne pepper
• sea salt
• 1 x 300g pack quinoa, soaked overnight
• 300ml bone broth (homemade chicken stock) or water
• 2 medium courgettes, diced
• 2 red sweet pointed peppers, deseeded and diced
• 1 medium red onion, finely diced
• 2 x 380g cartons black beans, drained
• 1 x 31g pack coriander, leaves only, roughly chopped
• 2 medium avocados, stoned and diced
• 3 large tomatoes, diced