Food For Thought: A Quick Homemade Recipe For Mexican Quinoa Salad with Black Beans, Corn and Tomatoes
Kicking off your weekend, it can be hard to stay on the right eating track when you’re trying to squeeze in catch-ups, gym time and your daily to-do lists!
Each week, we’ll bring you one quick recipe with lots of health benefits. Using common ingredients you’ll find in the fridge, press (or local shop at a push!), take the hassle out of home-cooking with this fast meal.
This week… bring a taste of Mexico to your healthy eating routine. Using cupboard staples, boil enough for two to three lunchboxes for a tasty snack on-the-go.
- 180g uncooked quinoa, well rinsed
- ½ teaspoon salt
- 480ml of water
- 90g diced red onion
- 2 tbsp. lime juice
- 425g black beans, drained and rinsed
- 90g frozen corn, defrosted
- 3 medium tomatoes, seeded and cut into chunks
- 140g of fresh Mozzarella, cut into cubes
- 1 jalopeno, seeded and finely chopped
- 1100g chopped coriander
- 3 tbsp olive oil
1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.
3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.
Recipe adapted from SimplyRecipes.com