Mediterranean black beans with olives, sun-dried tomatoes and quinoa

Ingredients

For 1 serving

• Cooked black beans180 g
• Quinoa40 g
• Sun-dried tomatoes15 g
• Green olives15 g
• Arugula30 g
• Red onion20 g
• Dried oregano1 teaspoon
• Extra virgin olive oil2 teaspoons
• Lemon juice1 tablespoon
• Saltto taste

Contains: sulphites,

Method

1. Rinse the quinoa in a sieve under cold water and cook it in boiling salted water for 12 minutes, until the grains show their little white tail; drain well and spread on a plate to cool.
2. Meanwhile chop the sun-dried tomatoes and green olives (pit them if needed), peel and thinly slice the red onion, rinse and drain the black beans, and wash and dry the rocket.
3. In a bowl combine the beans, quinoa, sun-dried tomatoes, olives and onion.
4. Dress with the oil, lemon juice, oregano and salt, toss and serve on a bed of rocket.