I've been wanting to share a Mexican Quinoa Salad recipe for some time and it seemed only fitting to share it ahead of Cinco de Mayo (5th May), the Mexican festival. This salad is packed full of flavour and will prove to quinoa cynics that it isn't bland or flavourless, simply a flavour carrier! The fresh flavours in this salad work particularly well as the temperature rises, when I naturally crave salads and it's a nice dish to take along to "pot luck" lunches or BBQs too as the quantities can easily be doubled or increased further.
Three great health benefits: good source of plant-based protein, beneficial for digestive health, boosts immunity
Serves 4
Keep refrigerated
Ingredients:
1 cup quinoa, rinsed
1 & 1/2 cups water
1 x 400g can black beans, drained
1 x 198g can sweetcorn, drained
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped
Handful (approx 10) cherry tomatoes, chopped into quarters
1 avocado, diced
Juice of 1 lime
Handful (approx 10g) coriander, finely chopped
3 tbsp extra virgin olive oil
Sea salt and black pepper, to taste
Method:
1) Boil together the quinoa and water in a medium saucepan over a medium heat on the hob until the liquid is absorbed and the quinoa is cooked and fluffy, approximately 10-15 minutes. Set aside to cool completely.
2) Place the cooled quinoa in a large mixing bowl and add all of the remaining ingredients. Stir to combine.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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