Mexican Quinoa Salad

Mexican Quinoa Salad

Mexican Quinoa Salad

Since DC3’s arrival I’ve been trying to make my life easier when it comes to meal prep, so I’ve been looking for some interesting salads that are easy to make, I can eat at home, DH can take to work & the kids can have for their tea – this Mexican Quinoa Salad recipe seemed to fit the bill.

The first time I made it I over-cooked the quinoa & there was far too much of it, so the next time I reduced the quanity & the cooking time and it was much better.  I also omitted the spring onions, and garlic as neither I or the kids are keen on the in salads (sorry DH!)   I also added some avocado, just because we love it

Mexican Quinoa Salad

  • Servings: 4
  • Time: 15 mins
  • Difficulty: easy
  • Print
Ingredients Ingredients

  • 0.5 cup uncooked quinoa
  • 400g tin black beans, drained & rinsed
  • 325g tin sweetcorn, drained
  • 1.5 cups cherry tomatoes, quartered
  • 1 red bell pepper, diced
  • 0.5 cup chopped fresh corriander(or more to taste)

Dressing

  • 1/3 cup olive oil
  • Juice from 1 lime

to serve

  • ciabatta or other nice bread
  • 1 avocado, diced

Instructions

  1. Rinse and drain quinoa.
  2. Add to a pan of boiling water & cook for 10 minutes (this was perfect for me, YMMV)
  3. Rinse and drain black beans
  4. In a small bowl, add dressing ingredients and whisk together to thoroughly combine.
  5. In a large bowl, add the cooked quinoa with all other salad ingredients.
  6. Pour dressing over the top and toss to combine or serve with the dressing on the side.
  7. Can either serve immediately or chill before serving.

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Vegetarian. One husband, Two cats, Three kids.

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Posted in 2014, Light Meals, Packed Lunch, Starter, Vegan, Vegetarian

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