A very healthy salad that is great served with Mexican Chicken (lots of stores now have a flavoured split chickens that are very nice) or with chicken and chorizo kebabs.
Check out our blog on ‘How to Cook Quinoa’ for more information.
1 cup Quinoa
2 cups vegetable stock or water
2 cups corn kernels (from fresh cooked corn or frozen)
1 can black beans (or other Mexican beans) drained & rinsed – optional
½ cup red onion finely diced
1 punnet cherry or grape tomatoes halved
1 long red chilli finely diced – optional
1 sml bunch coriander leaves picked
1 avocado, cut into pieces if in season
100 ml light olive oil
100 ml lime juice
Salt and pepper to taste
Mix all ingredients together well.
To cook quinoa
Place quinoa in a sieve and rinse well under running water (or soak for 20 – 30 mins then rinse). Bring the 2 cups of stock to the boil in a saucepan then add quinoa and stir. Reduce to a very low simmer, cover with a tight fitting lid and cook for approx 15 mins till all liquid is absorbed and quinoa tender. Set aside to cool slightly.
To assemble salad, toss all ingredients together with the cooked quinoa then add dressing when ready to serve.