130g of cooked quinoa - cook in vegetable stock
1/2 diced red onion
1 tin of sweetcorn, rinsed
1 tin of black beans, rinsed
2 peppers, diced (I used one red + yellow)
1 jalapeno, deseeded and diced (optional)
large handful of coriander, chopped.
125ml extra virgin olive oil
1 lime juice (fresh squeezed)
1 clove garlic, chopped
1 tsp salt
1 tsp pepper
1 tsp ground cumin
large handful of chopped coriander
In a pot, add quinoa and dissolved vegetable stock cube. Cook according to packet.
Prepare all vegetables and coriander and combine in a large mixing bowl.
Add in quinoa and stir to combine.
For the dressing, mix all ingredients together in a small jar jar, shake well.
Pour overtop of the quinoa mixture. Stir to combine.
Serve at room temperature and store in fridge.
1/2 red onion, finely chopped
2 limes, juiced
2 ripe, firm peaches, halved
1/2 red pepper, deseeded
1 red chilli, deseeded and finely chopped
100g cherry tomatoes finely chopped
28g pack coriander finely chopped
pinch dried chilli flakes (optional)
Put the chopped onion in a large bowl and add the lime juice. Season, stir, and set aside for 10 minutes to soften. Chop the peaches into small pieces. Cut the red pepper into similar sized pieces. Stir both into the onion along with the chilli and tomatoes. Add the coriander. Season if needed adding the chilli flakes if you want a little more heat. Serve with tortilla chips or in our tortilla cups.