Quinoa, avocado and black bean salad

A tumble of vivid flavours and textures, gorgeous alongside grilled steak marinated with chilli, cumin, garlic, paprika and lime. Feeds 4.

• 200g cooked quinoa (80g dry weight)
• 4 spring onions, finely chopped
• 1 red pepper, finely chopped
• 1 large avocado, peeled and diced
• 1 large green chilli, deseeded and finely chopped
• 1 tin black beans, drained and rinsed
• 1 small tin sweetcorn, drained
• Bunch fresh coriander, chopped
• Juice of 1 lime
• 3 tbsp rapeseed oil
• Salt
• ¼ tsp smoked paprika
• ½ clove garlic, grated or minced
• Toasted sunflower and pumpkin seeds

1. In a large bowl, mix together the quinoa, spring onion, peppers, avocado, chilli, black beans, sweetcorn and coriander
2. Whisk up the lime juice, oil, paprika, garlic and a decent pinch of salt in a small bowl or jug. Tip over the salad and mix well
3. Serve at room temperature, sprinkled with toasted seeds