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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.

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

Method

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.

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