Quinoa Mexicana Salad | Vegan Recipes | Veganuary

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