Coco - Banana'S Native American Quinoa Salad - cooking recipe

Ingredients

1 cup red kidney beans or 1 cup black beans, cooked
1 cup quinoa
2 corn on the cob, kernels removed
400 g pumpkin, cubed
1 large red capsicum, diced
1 large tomatoes, diced
1 red onion, diced
1 bunch coriander, chopped
2 teaspoons olive oil
1 teaspoon ground cumin
sea salt
black pepper
1 lemon, juice of

Preparation

I a pot, combine quinoa, pumpkin, red kidney beans and corn kernels.
Boil until the quinoa is cooked and the pumpkin is soft (but not mushy).
Meanwhile, heat the oil in a fry pan, and combine the cumin, onion and capsicum and fry until fragrant.
Add the onion mixture to the quinoa mixture, season with salt, pepper and add the lemon juice.
Stir to combine, and serve.