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Mexican quinoa salad with coriander and lime dressing and peach salsa cups

SALAD

INGREDIENTS

  • 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)

  • 1 avocado

  • large handful of coriander, chopped.

DRESSING

  • 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


INSTRUCTIONS

  1. In a pot, add quinoa and dissolved vegetable stock cube. Cook according to packet.

  2. Prepare all vegetables and coriander and combine in a large mixing bowl.

  3. Add in quinoa and stir to combine.

  4. For the dressing, mix all ingredients together in a small jar jar, shake well.

  5. Pour overtop of the quinoa mixture. Stir to combine.

  6. Serve at room temperature and store in fridge.


PEACH SALSA




INGREDIENTS


  • 1/2 red onion, finely chopped

  • 2 limes, juiced

  • 2 ripe, firm peaches, halved