Quinoa Mexicana Salad

Figs & Fennel

Figs and Fennel Quinoa Vegan Mexican Salad
Prep Time: 5M
Cooking Time: 10M
Serves: 2

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

Serves 2.
Prep Time: 5 minutes
Cooking Time: 10 minutes

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Ingredients

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

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

Serves 2.
Prep Time: 5 minutes
Cooking Time: 10 minutes

Method

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.

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