Quinoa Mexicana Salad | Easy Vegan Recipes
This Quinoa Mexicana Salad is quick, easy, and nutrient-rich, making it the perfect lunchtime fare any time of the year!
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Cooking tools:
- Stove
- Saucepan
- Colander
- Can opener
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Serving bowl
Ingredients
- 60g white or mixed quinoa, cooked according to packet instructions
- 120g (drained weight) tinned sweetcorn
- 1 green chilli, seeded and slice thinly
- 10-15 cherry tomatoes, cut into quarters
- Small bunch coriander, chopped
- 3 spring onions, chopped
- 1 small clove garlic, finely chopped
- 120g (drained weight) tinned kidney beans, rinsed
- Juice of 1 lime
- 1 medium avocado, peeled and cut into chunks
- Seasoning to taste
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