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Mexican Inspired Quinoa with Sweetcorn, Black Beans & Avocado

February 10, 2019



Star of the Show:  Quinoa

If you are looking at cutting down on your grains, quinoa makes a great nutritional substitute. This Peruvian seed is packed full of protein, fibre, iron, magnesium and folate. 


Ingredients (Serves 4)

  • 1/2 cup uncooked quinoa

  • 1 cup vegetable stock

  • 1 x 400gm can of black beans, rinsed and drained

  • 1tsp cumin

  • 1tsp coriander

  • 1 sweetcorn, cooked 

  • 1/2 red onion, finely chopped

  • Juice  and zest of 1 lime

  • 1 chilli, finely chopped

  • 1 avocado

  • handful of coriander, chopped

  • 2tbsp olive oil



1. Rinse and drain the uncooked quinoa. This removes the bitter taste. Place in a saucepan and add the stock.Bring to the boil and then turn the heat down and simmer for 10-15 minuets until all the liquid is absorbed. Fluff with a fork and set aside.

2. Cook the sweetcorn in a pan of boiling water (this also works well with leftover corn from the BBQ). Slice the corn off and place in a bowl.

3. Finely chop the onion and add to the bowl with the black beans and avocado. Add the fresh herbs and chilli and quinoa.

4. In a separate bowl, mix the lime juice and zest, olive oil and season to taste.
5. Add the dressing to the salad ingredients and mix well.



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