Mexican Quinoa Salad
Magdalena
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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 15 minutes mins
Course Main Course, Salad
Cuisine Mexican
Servings 4
Calories 350 kcal
- 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
Add quinoa and stock into a pot & bring to the boil. Once boiling reduce heat to low and cover tightly with lid.
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.
Wash and deseed tomatoes and dice to corn-size-pieces.
Wash and peel-onion and chop very finely.
Peel avocado and dice to corn-size-pieces.
Wash & chop cilantro-leaves then add to the bowl. Next Rinse the beans and add to bowl.
Cut-off kernels from ear of corn. Then wash & chop chilli.
After quinoa is cooked, then fluff with a fork. Add to bowl with the other ingredients.
Season with pepper, salt and a great deal of lime juice. Stir and serve.