Colourful Mexican Quinoa Salad

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Contributed by: Casey-Lee Lyons

Serves: 4-6

Time: Prep: 10 min. Cook: 15 min.

A colourful wholesome salad featuring tri colour quinoa with fresh Mexican inspired ingredients and flavours.
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A colourful wholesome salad featuring tri colour quinoa with fresh Mexican inspired ingredients and flavours.
More Information >>

PRODUCT INFORMATION

Ingredients

1 cup cooked Organic Tri Colour Quinoa
400g tin Organic Black Beans (cooked), rinsed well & drained
1 large avocado, diced
Kernels from 1 cooked corn cob
1 red capsicum, finely diced
1 long red chilli, finely chopped
8-10 Organic Cherry Tomatoes, chopped
1/4 red onion, finely diced
3/4 cup fresh coriander, chopped

Dressing

Juice of 2 limes
Zest of 1 lime
1½ tbsp Organic Extra Virgin Olive Oil
1 small clove garlic, minced
3/4 tsp ground Organic Paprika
3/4 tsp ground Organic Cumin Powder
1/4 tsp Organic Coriander Powder
Pinch of Himalayan Salt (fine)
Organic Black Pepper, freshly ground

method

  1. In a large mixing bowl combine cooked quinoa*, black beans, avocado, corn, capsicum, chilli, tomatoes, red onion and fresh coriander.
  2. In a small mixing bowl combine all dressing ingredients together. Pour over salad and toss to mix well.
  3. Serve with additional fresh coriander and chilli on top.

* To cook quinoa:

  1. Bring 1 cup of Organic Tri Colour Quinoa and 2 cups of water to the boil in a saucepan.
  2. Reduce heat to low, then cover and simmer until quinoa is tender and the liquid is absorbed (10-15 minutes).
  3. Fluff with a fork and allow to cool. This should yield approximately 3 cups of cooked quinoa. Store leftovers in an airtight container in the fridge or freezer.
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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