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Quinoa Mexicana Salad

Figs & Fennel

Figs and Fennel Quinoa Vegan Mexican Salad

This Quinoa Mexicana Salad is quick, easy and nutrient rich making it perfect lunchtime fare to get you through the winter months.

  1. 60g white or mixed quinoa, cooked according to packet instructions
  2. 120g (drained weight) tinned sweetcorn
  3. 1 green chilli, seeded and slice thinly
  4. 10-15 cherry tomatoes, cut into quarters
  5. Small bunch coriander, chopped
  6. 3 spring onions, chopped
  7. 1 small clove garlic, finely chopped
  8. 120g (drained weight) tinned kidney beans, rinsed
  9. Juice of 1 lime
  10. 1 medium avocado, peeled and cut into chunks
  11. Seasoning to taste

Serves 2.

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 and are feeling the winter chill, this dish could be served hot.

  • Combine all the ingredients.
  • Season to taste.
  • Eat.

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