Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Make-ahead quinoa lunch boxes with black beans, sweetcorn, peppers, cucumber, coriander, and lime.
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Ingredients
lidded saucepan, sieve, baking tray, large mixing bowl, knife, chopping board
Method
Dice the red pepper and cucumber, halve the cherry tomatoes, slice the spring onions, chop the coriander leaves and tender stems, zest one lime, and cut both limes into wedges.
Rinse the quinoa, then simmer in a lidded saucepan with 500ml water and a pinch of salt for 12-14 minutes until the grains have opened and the water is absorbed.
Spread the quinoa on a tray for 5 minutes to steam-dry. Toss it with 1 tablespoon olive oil, lime zest, cumin, smoked paprika, black pepper, and a squeeze of lime juice.
Put the sweetcorn in a heatproof bowl, cover with boiling water for 2 minutes, then drain well. Drain and rinse the black beans.
Fold the black beans, sweetcorn, pepper, cucumber, tomatoes, spring onions, coriander, the remaining olive oil, and another squeeze of lime through the quinoa. Taste and season with a little more salt if needed.
Divide between four lunch boxes and tuck lime wedges alongside. Cool fully before sealing if packing for later.
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