Mexican quinoa salad with lime dressing
(at time of publication)
- ¾ cup (145g) quinoa
- 1 ½ cups water
- 2 ¼ cups frozen corn
- olive spray oil
- 400g can black beans, rinsed, drained
- ¼ small red cabbage, trimmed, shredded
- 2 large Roma tomatoes, chopped
- ½ cup roughly chopped coriandercilantroX leaves
- 1 ½ tablespoons lime juice, plus lime wedges, to serve
- 2 teaspoons olive oil
- 1 teaspoon paprika
- 1 long red chilli, seeded, finely chopped
- 1 teaspoon maple syrup
1 Place quinoa in a medium saucepan with water; bring to the boil. Reduce heat to low, cover pan and simmer for 12 minutes, or until grains absorb water. Remove pan from heat and set aside to cool.
2 Meanwhile heat a grill pan or barbecue hotplate to medium. Spray with olive oil. Grill corn until lightly charred and tender. Remove from heat and leave to cool.
3 Slice kernels from corn cobs with a sharp knife. Place cooked quinoa and corn in a large salad bowl with black beans, cabbage, tomatoes and coriander. Combine lime juice, olive oil, paprika, chilli and maple syrup in a small bowl to make dressing; add to salad and toss gently. Serve quinoa salad with lime wedges.
Make it gluten free: Check paprika is gluten free.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 14g
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