Quinoa Mexicana Salad | Vegan Recipes | Veganuary
This Quinoa Mexicana Salad is quick, easy and nutrient rich making it perfect lunchtime fare to get you through the winter months.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.
Ingredients
- 60g white or mixed quinoa, cooked according to packet instructions
- 120g (drained weight) tinned sweetcorn
- 1 green chilli, seeded and slice thinly
- 13 cherry tomatoes (cut into quarters)
- 20 g 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
- 1 tsp seasoning (to taste)
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