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Magdalena

Mexican Quinoa Salad

The most tasty Mexican Quinoa Salad healthful avocado, protein-rich black-beans, load of cilantro and a small-heat make this Mexican quinoa recipe over full of flavour.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Mexican
Calories: 350
Ingredients Method

Ingredients
  

  • 1 - 1 ½ cups vegetable-stock
  • 1 cup quinoa
  • 1 cup cooked black-beans
  • 2 small avocado (ripe but firm)
  • 2 tomatoes
  • ½ red onion
  • 2 hands full cilantro leaves
  • 2 limes
  • 1-2 red-chillies
  • 1 cob cooked corn
  • salt and pepper

Method
 

  1. Add quinoa and stock into a pot & bring to the boil. Once boiling reduce heat to low and cover tightly with lid.
  2. Cook for 15minutes, or till done. OR add 1 cup quinoa & 1 cup broth into instant-pot. Switch valve into sealing. Set to a minute on high-pressure and let pressure release naturally.
  3. Wash and deseed tomatoes and dice to corn-size-pieces.
  4. Wash and peel-onion and chop very finely.
  5. Peel avocado and dice to corn-size-pieces.
  6. Wash & chop cilantro-leaves then add to the bowl. Next Rinse the beans and add to bowl.
  7. Cut-off kernels from ear of corn. Then wash & chop chilli.
  8. After quinoa is cooked, then fluff with a fork. Add to bowl with the other ingredients.
  9. Season with pepper, salt and a great deal of lime juice. Stir and serve.