Name: Mexican quinoa salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: mexican
Ingredients: 500.00 ml red quinoa, rinsed and drained; 1L vegetable liquid stock; 2 corn cobs, kernels removed; 18.20 gm olive oil; 1 red onion, finely chopped; 10.00 gm ground cumin; 2 tsp ground coriander; 5.00 gm ground paprika; 1 large mango, cut into 2cm cubes; 250.00 ml coarsely chopped coriander; 65.63 gm lime juice; 2 avocados, quartered

Mexican quinoa salad

0 Likes

Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Mango and corn quinoa salad with a zesty kick.

Ingredients:

500.00 ml red quinoa, rinsed and drained
1L vegetable liquid stock
2 corn cobs, kernels removed
1 red onion, finely chopped
10.00 gm ground cumin
2 tsp ground coriander
5.00 gm ground paprika
1 large mango, cut into 2cm cubes
250.00 ml coarsely chopped coriander
65.63 gm lime juice
2 avocados, quartered

Instructions:

In a large saucepan, combine quinoa and vegetable stock. Let it stand for 10 minutes, then bring to a boil over high heat.
Lower heat to medium and let simmer with cover on for 15 minutes. Allow to rest, covered, for another 10 minutes, then drain thoroughly. Transfer to a large bowl and let cool.
Heat a large frying pan over high heat. Cook corn kernels, stirring frequently, until slightly blackened, about 5 minutes. Let cool before using.
In the same pan, warm oil over medium heat. Sauté onion for 5 minutes until soft. Stir in spices and cook for 1 minute until fragrant. Allow to cool.
Combine the chilled corn and onion mix with quinoa, fresh mango, chopped coriander, and lime juice. Season to taste and garnish with sliced avocado before serving.

We use cookies

Similar Recipes

Mexican Quinoa Salad

Mexican Chicken Quinoa Salad

Amazing Mexican Quinoa Salad

Mexican quinoa and corn salad with creamy lime dressing recipe

Layered Mexican salad recipe