Mexican-style quinoa salad

Discover a fresh and nutritious Mexican-style quinoa salad: tender quinoa, kidney beans, corn, and crunchy vegetables with a lemony vinaigrette. Perfect for a healthy lunch or a light meal!

Mexican-style quinoa salad

Servings: 4

Preparation time: 15 minutes

Cooking time: 18 to 20 minutes

You will need it!

Ingredients

• 250 ml (1 cup) of quinoa, rinsed and drained

• 500 ml (2 cups) of vegetable broth

• 1 can of kidney beans, rinsed and drained

• 2 sliced avocados

• 1 small red onion, diced

• 250 ml (1 cup) of corn kernels

• 30 ml (2 tbsp) chopped fresh coriander

• 12 cherry tomatoes, halved

• Salt and pepper to taste

• El-Ma-Mia salad seasoning, to taste

  
  

For the vinaigrette

• 60 ml (1/4 cup) of olive oil

• 60 ml (1/4 cup) chopped fresh parsley

• 30 ml (2 tbsp) of fresh lime juice

• 15 ml (1 tbsp) of lime zest

• 15 ml (1 tbsp) chopped garlic

• 5 ml (1 tsp) chili powder

• 1 deseeded and chopped jalapeño

• Salt to taste

Steps

1. Place the quinoa and vegetable stock in a saucepan. Bring to a boil, then cover and simmer over low heat for 18 to 20 minutes, until all the liquid is absorbed. Remove from heat and let cool slightly.

2. In a salad bowl, mix together the ingredients for the vinaigrette.

3. In a salad bowl, add the quinoa, kidney beans, avocados, onion, corn, cilantro, and tomatoes. Sprinkle with salad dressing. Season with salt and pepper and toss.