Summary

Ingredients

For the salad:

• 100 g black beans
• 100 g quinoa
• some oil
• 300 ml vegetable stock
• 100 g corn kernels, cooked
• 3 orange (s)
• 4 spring onion (s)
• 1 chilli pepper (s), amount according to taste and heat
• 2 avocado (s)
• some lime juice
• 1 pomegranate, including the seeds

For the dressing:

• 2 cloves garlic)
• 2 lime (s), juice savon
• 0.5 teaspoon ½ maple syrup or honey
• salt and pepper
• 4 tablespoon oil

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Instructions

1. Wash the beans and soak them in water overnight. The next day, cook in unsalted water for about 60 minutes according to the instructions on the package. Drain and let cool.
2. Wash the quinoa with hot water so that the bitter substances are rinsed out. Drain well in a sieve, then fry in oil, deglaze with vegetable stock and cook over low heat for about 15 minutes, then let soak for a few more minutes.
3. Peel the oranges so that the whites are also removed. Cut the fillets out of the separating membranes with a sharp knife, collecting the juice. Halve the fillets. Clean and wash the spring onions and cut into fine rings. Core the chilli pepper, remove the white partitions and cut the flesh very finely. Halve the avocados, remove the stone, dice the pulp and drizzle with lime juice.
4. Gently mix all ingredients in a bowl.
5. For the dressing, mix the squeezed garlic with the lime and orange juice (from filleting the oranges), maple syrup, salt and pepper, then beat in the oil. Pour the dressing over the salad, fold in and season to taste.
6. Gluten-containing and meaty variant: use bulgur instead of quinoa.
7. Non-vegetarian option: add shrimp or strips of chicken breast to the salad.