MEXICAN QUINOA SALAD
The most delicious Mexican Quinoa Salad of all times. Healthy avocado, black beans, a boat load of cilantro and a little heat make this Mexican quinoa recipe more than complete.
Ingredients
- 1 cup quinoa
- 1-1.5 cups vegetable stock
- 1/2 red onion
- 1 cup cooked black beans
- 2 tomatoes
- 1 cob cooked corn
- 2 small avocado (ripe but firm)
- 2 hands full cilantro leaves
- 1-2 red chillies
- 2 limes
- Salt
- Pepper
Instructions
Add quinoa and stock into a pot and bring to the boil. Once boiling reduce heat immediately to low and cover tightly with lid. Cook for approx. 15 minutes or until done. OR add 1 cup quinoa and 1 cup broth to Instant Pot. Turn valve to sealing. Set to 1 minute on high pressure and then let pressure release naturally (takes about 10 minutes).
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Wash and deseed tomatoes and dice into corn-size pieces.
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Wash and peel onion and chop VERY finely.
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Peel avocado and dice into corn-size pieces.
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Wash and chop cilantro leaves. Add to bowl.
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Rinse beans and add to bowl.
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Cut off kernels from ear of corn.
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Wash and chop chilli.
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Once quinoa is cooked, fluff with a fork. Add to bowl with all other ingredients.
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Season with salt, pepper and a lot of lime juice. Stir and serve.
