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Mexican quinoa salad
Serves 4-6 | prep 20 mins | total time
Mexican quinoa salad
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Serves 4-6 | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
495Kcal
Fat
25gr
Saturates
5gr
Carbs
51gr
Sugars
11gr
Fibre
9gr
Protein
18gr
Salt
0.2gr
Ingredients
For the dressing
- 1 tsp ground cumin
- 4 tbsp extra-virgin olive oil
- 2 tbsp flaxseed oil
- juice of 2 limes (about 3 tbsp)
- 1 garlic clove, finely grated or crushed
- fresh chilli, to taste, or a pinch of cayenne pepper
- sea salt
For the salad
- 1 x 300g pack quinoa, soaked overnight
- 300ml bone broth (homemade chicken stock) or water
- 2 medium courgettes, diced
- 2 red sweet pointed peppers, deseeded and diced
- 1 medium red onion, finely diced
- 2 x 380g cartons black beans, drained
- 1 x 31g pack coriander, leaves only, roughly chopped
- 2 medium avocados, stoned and diced
- 3 large tomatoes, diced
Step by step
Get ahead
Soak the quinoa the night before. Make the salad up to a few hours ahead – squeeze some extra lime juice over the avocado to prevent it browning.
- In a medium saucepan, toast the ground cumin on a medium heat for about 1 minute until fragrant, stir to prevent it burning, then tip out into a jam jar.
- In the same pan, add the soaked quinoa, cover with the bone broth or water and bring to the boil. Cover and simmer over a low heat for 12 minutes.
- Meanwhile, add the rest of the dressing ingredients to the jar and shake to combine. Season to taste with sea salt and pepper.
-
Tip If you don't have time to soak the quinoa, cook it in 750ml water for 15 minutes until the water is absorbed, then transfer to a large plate to cool.
- Put the diced courgette, red pepper, onion, beans and most of the coriander into a large serving bowl. Pour over most of the dressing, reserving a few tablespoons, and toss everything together.
- Once the quinoa is cooked, fluff it up with a fork and allow it to cool.
- When the quinoa is completely cool, add to the bowl – along with some of the remaining coriander – and use your hands to mix.
- Serve with the diced avocado and tomatoes on top, and sprinkle with any remaining coriander. Season with sea salt and pepper, and drizzle over the rest of the dressing.