Quick and easy Mexican quinoa salad | K33 Kitchen - Delicious plant-based vegan recipes

Ingredients

• 300g cooked tri-colour quinoa
• 100g tinned sweetcorn
• 240g tinned mixed beans
• 1 medium tomato, finely chopped
• 1/2 cucumber, finely chopped
• Handful of coriander, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp apple vinegar
• 2 jalapeno (optional)