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525 kcal
25 min.
Recipe for Mexican quinoa salad
0 reviews
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Unlock Fitatu PremiumNaN g
525 kcal
1 kcal
524.6
13.6g
32.2g
47.4g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Avocado14× slice (140 g)
- Limes100 g
- Tomato5× slice (100 g)
- Quinoa7× tablespoon (98 g)
- Sweetcorn80 g
- Beans, cooked or canned4× tablespoon (80 g)
- Onion5× slice (50 g)
- Olive oil3× tablespoon (30 g)
- Lettuce4× leaf (20 g)
- Ground Hot Paprika1× tablespoon (20 g)
- Coriander leaves, dried1× pinch (2 g)
- Pepper, black1× pinch (1 g)
- Salt1× pinch (0.5 g)
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How to make Mexican quinoa salad
1. Rinse the quinoa in cold water before boiling. Then drain it in a sieve. Boil the quinoa in water (2 parts water to 1 part quinoa) for around 15 minutes.
2. Cut the lime into quarters, set 2 pieces aside for garnishing, squeeze the juice from the rest.
3. Mix the boiled quinoa with a tablespoon each of olive oil and lime juice, and the chopped coriander.
4. Arrange the chopped lettuce, quinoa, beans and sweetcorn in the bottom of a deep plate along with the sliced avocado.
5. Add the cocktail tomato halves, red onion cut into feathers, and chopped chilli pepper.
6. Pour the mixture of 2 tbs oil, 1 tbs lime juice, salt and pepper over it all. Decorate with coriander and put in a piece of lime.
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