Mexican Quinoa Salad

Mexican Quinoa Salad

The most delicious Mexican Quinoa Salad of all times. Healthy avocado, black beans, a boat load of cilantro and a little heat make this Mexican quinoa recipe more than complete.

Ingredients

1 cup quinoa
1-1.5 cups vegetable stock
1/2 red onion
1 cup cooked black beans
2 tomatoes
1 cob cooked corn
2 small avocado (ripe but firm) 
2 hands full cilantro leaves
1-2 red chillies
2 limes
Salt
Pepper

Instructions

Add quinoa and stock into a pot and bring to the boil. Once boiling reduce heat immediately to low and cover tightly with lid. Cook for approx. 15 minutes or until done. OR add 1 cup quinoa and 1 cup broth to Instant Pot. Turn valve to sealing. Set to 1 minute on high pressure and then let pressure release naturally (takes about 10 minutes).

Wash and deseed tomatoes and dice into corn-size pieces.

Wash and peel onion and chop VERY finely.

Peel avocado and dice into corn-size pieces.
Wash and chop cilantro leaves. Add to bowl.
Rinse beans and add to bowl.

Cut off kernels from ear of corn.

Wash and chop chilli.

Once quinoa is cooked, fluff with a fork. Add to bowl with all other ingredients.

Season with salt, pepper and a lot of lime juice. Stir and serve.  Serves 4   Prep Time 15 minutes