Latin-Style Quinoa Bowl with Black Beans, Sweetcorn and Avocado

• 160 g Quinoa
• 1 clove Garlic
• 1 tsp Ground cumin
• 240 g Canned black beans
• 160 g Sweet corn kernels
• 250 g Tomato, ripe
• 1 small Red onion
• 1 piece Jalapeno pepper
• 1 piece Lime
• 3 tbsp Extra virgin olive oil
• 20 g Fresh coriander
• 1 piece Avocado, ripe

1. Rinse the quinoa in a sieve until the water runs clear. Tip into a saucepan with 400 ml water, bring to the boil, then cover and simmer gently for 12–15 minutes until the water is absorbed and the grains are tender. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, drain and rinse the black beans. Put the beans and sweetcorn in a bowl with the ground cumin and finely grated garlic, then toss well. Set aside to let the flavours mingle while you make the salsa and dressing.
3. Dice the tomato and finely chop the red onion. Finely chop the jalapeno pepper, removing the seeds if you prefer less heat, then mix it all together for a quick salsa. Squeeze over a little lime juice to brighten it, using the same lime you will dress the bowl with.
4. Finely chop most of the fresh coriander, reserving a little to finish. In a small bowl, whisk the remaining lime juice with the extra virgin olive oil and a pinch of salt until lightly emulsified. Taste and adjust with more lime juice if you want it sharper.
5. Halve, stone and slice the avocado. Divide the quinoa between two bowls and spoon over the cumin beans and sweetcorn, then add the tomato salsa and avocado. Drizzle with the lime and coriander dressing and scatter over the reserved coriander; serve warm or at room temperature.

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