Mexican Quinoa Salad

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I whipped up this recipe the other day when I was craving a big bowl of fresh veggies and it turned out an absolute treat and got me so excited for the fresh flavours of summer! With crispy romaine lettuce, sweetcorn, red cabbage, tomatoes, avocado and a zesty honey-lime dressing this salad is not short on flavour. The quinoa and sheer amount of veggies in this dish makes it really filling, even though there is no meat, legume or cheese in it. As you can guess, this recipe is suitable for my vegan friends! This recipe serves 2 so unless you have a buddy to share it with, pack the other half in to a tupperware and take it in to work/school with you for lunch tomorrow. I put a fancy avocado rose on mine, check out my tutorial video here if you want to give it a whirl!! If you don't want to attempt a rose, this salad also looks beautiful with sliced or diced avocado on it too.

 

Mexican Quinoa Salad

Serves: 2

Time: 20 min

 

Ingredients:

2 romaine hearts 

1/4 red cabbage

1 tin sweetcorn (200g tin)

1/2 red onion

12 cherry tomatoes

1 ripe avocado 

250g cooked quinoa (I use a pouch of the Merchant Gourmet quinoa)

Sprouts to garnish (optional)

For the dressing:

Juice of 1 lime

1 tbsp olive oil

1 tbsp honey

1 tsp apple cider vinegar

10g coriander, finely chopped 

 

Method:

1. To prepare the dressing, finely chop or grind the coriander in a pestle and mortar and add to a small bowl or jar. Add the remaining ingredients and shake or mix well.

2. Start by shredding the romaine hearts. Using a sharp knife, starting at the tip (opposite from the root) slice in to ribbons, working your way towards the root. Stop when you reach the yellow, super crunchy end (a couple of cm from the root). Add the romaine to a large bowl.

3. Finely dice the onion and add to the bowl. Halve the cherry tomatoes and add to the bowl too.

4. Drain the sweetcorn and add to the bowl, I love sweetcorn so I added the whole tin but if you aren't a massive fan just add a little less!

5. Remove the outer leaves from the red cabbage and finely slice 1/4 of it, in a similar way to the romaine - starting opposite the root. Add this to the bowl too.

6. Add the quinoa to the bowl and then add the dressing. Toss the salad well until it is mixed evenly. 

7. Slice the avocado in half and remove the pit. If you are feeling fancy and want to attempt an avocado rose like I did, then peel the skin off each half and make each half in to a rose. If not, just dice the avocado in to cubes or slice it. 

8. Divide the salad mix between two bowls (or a bowl and a tupperware) and top with your avocado and a sprinkle of sprouts. 

 

Enjoy! I would eat the rest of the salad the next day otherwise the dressing will make things a bit soggy. If you want it to keep for longer, don't add the dressing to the other half, store them separately and then add it when you want to eat it. I still wouldn't keep it for more than 2 days in the fridge.

 

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