Mexican food is a family favourite, yet sometimes I get bored making the same old burritos, quesadillas and guacamole (although my husband really does make the BEST guac I’ve ever had).
Recently we tried British Chef Anna Jones’ Sweet Potato Quesadillas and I felt like we needed something fresh and healthy to be the star of the show: and so this gorgeous salad was born.
It serves six for lunch or dinner, although I’d recommend having some snacks to complement, such as nachos or homemade guacamole.
IngredientsÂ
- 1/3 cup each of white, red and black quinoa
- 3 vine tomatoes chopped
- 4 spring onions chopped
- 1/2 to 1 red onion chopped
- 2 x ripe avocados cubed
- 1 x 400gm tin of sweet corn
- 1 x 400gm of chickpeas, drained
- 1 bunch of fresh coriander, chopped
For the dressing
- 1/2 cup of pure rapeseed oil
- 1/4 cup of lime juice
- 1tsp maple syrup
- 1/4 tsp cumin
- 1/4 tsp paprika
- Small splash of white wine vinegar
- Salt and pepper to taste
MethodÂ
- Cook the quinoa for 15 minutes in salted water
- Drain fully and then combine with the chopped ingredients
- Shake together the dressing in a tightly sealed jam jar
- Serve together with home made guacamole and corn tortillas.
Enjoy!
thehumblepea 