This Quinoa Mexicana Salad is quick, easy and nutrient rich making it perfect lunchtime fare to get you through the winter months.
Though imbued with a sense of promise of what the New Year might offer, January is a month in which I never seem to quite get on top of things. I don’t know about you but by the end of a week of being woken by the alarm each day astonished and upset that yes, it really is time to get up, not to mention being faced with an inbox overflowing with things that can wait until ‘next year’ and, hang on, it is next year and I am mysteriously no more time or cash rich than I was in 2015, one week in and I feel ready for another holiday. Feeling a bit rushed and tired, January cooking is about quick and easy food that ticks the boxes on flavour and nutrition. Quinoa, forms a great basis for a filling salad. Referred to as the “mother grain” due to its high protein content, quinoa is lower in carbohydrates than most grains helping to avoid those afternoon energy slumps associated with high carb foods. Quinoa can be cooked in bulk and kept wrapped in the fridge for several days. I cook double the quinoa required for this recipe then keep half aside to make a different salad later in the week. If you have access to a microwave or stove and are feeling the winter chill, this dish could be served hot.
- 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
- Combine all the ingredients. Season to taste. Eat.