Peruvian quinoa, corn and pepper salad

Ingredients

For 1 serving

• Quinoa50 g
• Canned sweetcorn50 g
• Bell peppers90 g
• Red onion18 g
• Extra virgin olive oil2 teaspoons
• Cayenne pepper2 pinches
• Lime juiceto taste
• Saltto taste

In season: June – September

Method

1. Rinse the quinoa in a fine sieve under cold water, rubbing it, to remove its slightly bitter taste.
2. Bring a small pan of water to the boil over high heat, salt it and cook the quinoa for 15 minutes, until the grains are translucent and show their little spiral sprout; drain and spread on a plate to cool.
3. Meanwhile wash the peppers, remove the stalk, seeds and white membranes and dice them; peel the red onion and chop it finely; drain and rinse the sweetcorn.
4. In a bowl, combine quinoa, sweetcorn, peppers and onion, dress with the oil, the lime juice, a pinch of salt and the chilli powder and toss.