Mexican Quinoa & Bean Salad

Lunch

SERVES  2

PREP  10mins

COOK  15mins

Vegetarian, Vegan, Gluten Free, Dairy Free, Egg Free

 

Ingredients

1/2 cup quinoa, rinsed

1 lime, zest and juice

50g walnuts, roughly chopped

125g tin corn kernels, drained & rinsed

2 tsp olive oil

1/2 tsp ground cumin

1/4 – 1/2 tsp chilli flakes (optional)

400g tin black beans, drained & rinsed

1/2 red onion, chopped

1/2 avocado, diced

1/4 bunch coriander, sprigs picked

salt and pepper, to taste

 

Method

1 Place quinoa, 1 cup water, lime zest and 1/2 tsp salt in a small saucepan and bring to the boil. Simmer, covered for 15 minutes or until cooked, rest covered for 5 minutes. Fluff with a fork and spread on a plate to cool.

2 Meanwhile heat a small frypan over medium-high heat. Add walnuts and toast for a few minutes. Set aside. Add drained corn to frypan and cook until just beginning to char, then cool.

3 Whisk lime juice, oil, cumin and chilli together and set aside.

4 Toss beans, onion, avocado, quinoa and corn with dressing, season with salt and pepper and top with coriander to serve.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre   

Sugar  

Fat      

Sat. Fat

2717.9kj

649.5cal

23.1g

50.1g

19.8g

8.2g

35.5g

4.4g

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