Mexican Quinoa Salad | Vegan Recipe

Sunday, May 23, 2021

This delicious salad is my go to to bring to BBQs or have as a main meal on a hot summer's day. It's delicious, filling and quick to make - and so colourful! :)

Here's what you'll need:

120g quinoa (I used a mix of white, black and red quinoa for even more colours)

~240ml water

1 tsp vegetable stock powder

1 can kidney beans

1 can sweetcorn

3 spring onions

2 peppers (red and yellow if you have it)

4 tbsp olive oil

3 tbsp lemon juice

2 tbsp white wine vinegar

1 tsp mustard

1 tsp cumin seeds

salt and pepper to taste

LOADS of parsley

Add the stock powder to your water and cook the quinoa in it according to the instructions on the package. It usually tells you to use double the amount of water to quinoa but I find I always need to add some more later on so just keep an eye on it :)

Finely chop all the veggies. Rinse the kidney beans and sweetcorn and add it all into a big salad bowl. Once your quinoa is done, throw that into the bowl as well and mix all together.

In a seperate bowl whisk together all the ingredients for the dressing, Add your dressing to your salad bowl as well as all the chopped parsley - trust me, the more the better - and mix well.

This tastes even better if you've got the time to let it sit and infuse all the flavours for a couple of hours but obviously you can get in there right away :)

That's it! This protein packed, vegan and glutenfree recipe serves 4 as a main meal :)

Lots of Love,

Jess xx