Quinoa Mexicana Salad

Figs & Fennel

Figs and Fennel Quinoa Vegan Mexican Salad

This Quinoa Mexicana Salad is quick, easy, and nutrient-rich, making it the perfect lunchtime fare any time of the year!

  1. 2 heaping oz white or mixed quinoa, cooked according to packet instructions
  2. 3/4 cup (drained) canned sweetcorn
  3. 1 green chili, seeded and sliced thinly
  4. 10-15 cherry tomatoes, cut into quarters
  5. Small bunch cilantro, chopped
  6. 3 spring onions, chopped
  7. 1 small clove garlic, finely chopped
  8. 3/4 cup (drained) canned kidney beans, rinsed
  9. Juice of 1 lime
  10. 1 medium avocado, peeled and cut into chunks
  11. Seasoning to taste

Serves 2.

Mix all ingredients together and serve!

Note:

I cook double the quinoa required for this recipe then keep half aside to make a different salad later in the week.

If you have access to a microwave or stove, this dish could be served hot.

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