Mexican Quinoa Salad Recipe
A delicious healthy Mexican salad recipe that you'll love
Prep Time10 mins
Cook Time20 mins
Servings: 4 People
- 1 Kallo Organic Vegetable Stock Cube
- 2 Soft Vine Tomatoes
- 1 Red Pepper
- 1 Red Onion
- 1 Red Chilli
- 1 Avocado
- 1 Handful of Fresh Coriander Leaf
- 1 Lime
- 1 Cup Quinoa
- 1 Corn On The Cob
- 200 grams Kidney Beans Tin
Add 1 cup of washed quinoa to a small-sized saucepan ( Wash the quinoa using cold tap water over the sink in a sieve) and then add 2 cups of water to the pan and turn on the heat to medium heat and bring to the boil.
Once at boiling point reduce the heat to simmer and add the kallo organic vegetable stock cube and simmer for 10-15 minutes.
Using a measuring jug Add 700ml of water to a medium-sized saucepan and bring to the boil.
Add the corn on the cob and cook until the corn is soft ( check the packaging for timings)
4 Minutes before the corn on the cob is done using a sieve wash the kidney beans and then add to the saucepan with the corn on the cob. Also, check the back of the tin for cooking times.
Now slice the tomatoes, red pepper, red chilli, red onion and leave to one side.
Remove the skin and seed from the avocado and slice the flesh so that you have small slices like in the image attached and leave to one side alongside the other sliced ingredients.
When the corn on the cob is done remove from the saucepan and leave to cool down for a minute and then using a knife cut down the side of the cob so that the corn is removed from the cob and leave the corn to one side.
Once the quinoa has absorbed all the vegetable stock and looks like it has popped open, revealing the germ of the kernel turn off the heat and leave a lid on the saucepan for 10 minutes so that all the steam will keep the quinoa nice and fluffy and moist.
Now put the quinoa into a salad bowl or oven dish and leave to cool down completely for 5 minutes and then add all the ingredients next to each other like in the image.
Using your hands mix everything together.
Finally cut some coriander leaf and also cut a lime in half.
Add the coriander leaf to the salad bowl/dish and then sprinkle some lime juice on top and enjoy.