Mexican Quinoa Salad

Mexican quinoa
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A mix of red and white quinoa and combined with Mexican inspired spices and vegetables makes a high protein spicy salad  

I cook the quinoa like rice, in lots of water and after about 15 mins it starts to un-spiral, then it’s ready.  drain and reserve ready to mix with the other stuff.

While the quinoa is cooking,  finely chop the jalapenos, finely chop and deseed the red,green,yellow peppers and onion put in a large wok/pan with the cumin powder, chilli and slowly fry them in the olive oil.  turn off once softened.

Empty the black beans and sweetcorn into a sieve and rinse.

Gently mix everything together – the Quinoa, beans, sweet corn and fried veg in the wok/large frying pan.

Taste and adjust the spices.    turn out into a serving dish.

Stir in the coriander and squeeze over the lime.

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Mexican quinoa
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5 from 6 votes

Mexican Quinoa Salad

Red and white quinoa salad with Mexican inspired ingredients, a high protein spicy salad
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: Mexican, plant based, vegan
Servings: 6 people
Calories: 328kcal

Ingredients

  • 2 tbsp Olive oil
  • 2 tbsp cumin powder
  • 2 clove garlic
  • 200 gm red quinoa
  • 200 gm white quinoa
  • 65 gm onion
  • 1 fresh red chilli
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 240 gm black beans – 1 tin
  • 120 gm sweetcorn – 1 tin
  • 2 spring onions
  • 2 limes
  • 40 gm fresh coriander

Method

  • cook the quinoa like rice, in lots of water and after about 15 mins it starts to un-spiral, then it’s ready.  drain and reserve ready to mix with the other stuff.
  • While the quinoa is cooking,  finely chop the jalapenos, finely chop and deseed the red,green,yellow peppers and onion put in a large wok/frying pan with the cumin powder, chilli and slowly fry them in the olive oil.  turn off once softened and charred.
  • empty the black beans and sweetcorn into a sieve and rinse
  • Gently mix everything together – the Quinoa, beans, sweet corn and fried peppers in the wok/large frying pan.
  • Taste and adjust the spices.    turn out into a serving dish
  • Stir in the coriander and squeeze over the limes and stir.

Notes

I cook the quinoa like rice, in lots of water and after about 12-15 mins it starts to un-spiral, then it’s ready.  drain and reserve ready to mix with the other stuff.

Nutrition

Calories: 328kcal | Carbohydrates: 53g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 746mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1422IU | Vitamin C: 100mg | Calcium: 101mg | Iron: 7mg
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