Mexican Quinoa Salad
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- pepper
- salt
- 1 cup quinoa
- 2 limes
- 1.5 cups vegetable stock
- half a red onion
- 1.5 cups cooked black beans (or 1 can)
- 1 red heirloom tomato
- 1 yellow heirloom tomato
- 1 large ear of corn
- 1 ripe but firm avocado
- 1 hand full cilantro leaves
- 1-2 red chillies (i used bird's eye)
- 4 tbsp avocado oil
- Carbohydrate 107.381387084798 g
- Cholesterol 0 mg
- Fat 35.2728400820707 g
- Fiber 13.5778324483476 g
- Protein 17.3938023516414 g
- Saturated Fat 4.08086019570707 g
- Serving Size 1 1 -4 (1400g)
- Sodium 4239.7274460464 mg
- Sugar 93.8035546364501 g
- Trans Fat 1.96047460227272 g
- Calories 777 calories
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.Add about 2 liters of water into an other pan and bring to the boil. Once boiling add peeled ear of corn and cook for about 5 minutes.Wash and deseed tomatoes and dice into corn-size pieces. Add to bowl.Wash and peel onion and chop VERY finely. Add to bowl.Peel avocado and dice into corn-size pieces. Add to bowl.Wash and chop cilantro leaves. Add to bowl.Rinse beans and add to bowl.Cut off kernels from ear of corn. Add to bowl.Wash and chop chilli. Add to bowl.Once quinoa is cooked, fluff with a fork, add avocado oil and mix well. Add to bowl.Season with salt, pepper and lime juice.
