• Tanya Carneiro

Mexican Fiesta Quinoa Salad

Updated: Oct 28, 2020

Healthy Mexican food never tasted so good .

If you are after a fresh , zingy salad packed with protein and a burst of vibrant flavours , then look no further.


The various elements of this recipe come together to provide a depth of flavours and textures that will leave your tastebuds satisfied and tummies full .


Fluffy quinoa , smokey sweet red capsicum , spiced kidney beans and fresh herbs are few of my favourite things about this unique salad .


Vegan , Gluten free , Dairy free , Low fat , Rich in Protein – EVERYTHING good in a diet so please try this dish out and let me know how you enjoy it




 

Serves 6

Ingredients: 1 cup quinoa raw washed thoroughly

1 tomato deseeded and chopped fine

1 red capsicum chopped fine

2 tsp garlic paste

1 tsp smoked paprika

1 tsp salt

1/2 red onion fine minced

1 can kidney beans / black beans rinsed thoroughly

1 tsp cumin powder

1 spring onion fine sliced . Dark Green part included & separated

1/2 cup coriander leaves chopped rough

½ avocado cubed

½ lemon

1 tbs olive oil

Cotija ( Mexican cheese)



Note: For vegan modification , please leave out the Cotija (Mexican Cheese)

 

Directions:


Cook quinoa by placing 1 cup raw quinoa + 2 cups water in saucepan , bring to a boil and immediately turn down to a low simmer for 20 min or until all the water is absorbed .

Turn heat off immediately and cover with a tight lid for 15 minutes without opening lid.

Once ready to use , sprinkle with 1 tsp salt and fluff with a fork .


Heat olive oil in a saucepan , once warm add chopped red capsicum , garlic paste , smoked paprika and pinch of salt – fry on a low flame gently until soft . Increase flame for 2 minutes and let brown slightly – then turn flame off.


As the capsicum is frying , place quinoa in a large bowl , add the red onion , white part of spring onion , chopped tomato on top. Add the cooked red capsicum , and return pan to heat on medium flame .


Add 1 tsp of olive oil to pan if it is completely dry . Immediately add the kidney beans , cumin powder to the same pan and gently heat stirring often.


Add these beans to the quinoa mixture and toss the entire salad with two large spoons until everything is evenly mixed. Now add the juice of half a lemon , chopped coriander leaves and toss again.


Finally place salad onto a platter or large plate , garnish with avocado and dark green spring onion chopped .


Sprinkle with Mexican crumbled cheese (leave out if preparing this dish for vegans)




The perfect bring-along to a barbeque or dinner/lunch event! No heating required, serve warm or cold.


 



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