Avocado & quinoa salad
with creamy tahini sauce


• 180 g (1 cup) quinoa
• 100 g black beans
• 100 g corn
• 1 tomato, diced
• 1 large avocado, diced
• 100 g feta cheese, crumbled
• Baby spinach leaves to garnish
• Salt & pepper

Tahini sauce
• 1 medium ripe avocado
• 2 tbsp tahini
• Juice of 1 lemon
• ¼ tsp ground cumin
• 2 tbsp fresh coriander, chopped
• Salt & pepper
• 1 small hot chili pepper
• 50 ml olive oil


Prepare the tahini by placing all ingredients in a blender and purée until creamy. If the mixture becomes very thick, add some water to dilute, so that it can be easily poured over the salad.

Place the quinoa into a pot of boiling, salted water and let it boil for 15 minutes, until tender. Drain and cool with cold water. Allow the quinoa to drain well.

Transfer quinoa to a bowl and mix with the beans, corn, tomatoes, avocado, feta cheese, salt and pepper.

Place the salad on a platter, scatter the spinach leaves on the salad, drizzle with tahini sauce and serve.

This salad can also be served as a wrap. Prepare a thicker tahini sauce by reducing the water. Smear the sauce on a tortilla and add 2-3 tbsp of the quinoa salad on one side. Place a few spinach leaves on top, wrap the tortilla tightly and serve.