Mexican Quinoa Salad

Name: Mexican Quinoa Salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 250 g chicken breast; ½ cup dry quinoa; 1 cup black beans; ½ cup corn kernals; 1 red capsicum; ½ avocado; 1 tbsp extra virgin olive oil; ½ lime - juice; ¼ cup coriander; salt and pepper

AuthorLyndal Payne

RatingDifficultyBeginner

A healthy salad full of flavours that combine perfectly.

Yields2 Servings

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

250 g chicken breast

½ cup dry quinoa

1 cup black beans

½ cup corn kernals

1 red capsicumdiced

½ avocadodiced

1 tbsp extra virgin olive oil

½ lime - juice

¼ cup coriander

salt and pepper

What are we cooking today?

A fresh and flavoursome salad which can be a meal or a side.

Getting started

Preheat the oven to 200C°.

Bake the chicken breast in the oven for 25 minutes or until done.

Prepare the quinoa on the stove top according to the directions on the packaging.

While the quinoa is cooking, combine the rest of the ingredients in a large bowl.

Once the chicken and quinoa are done, add it to the bowl.

Serve cold with fresh cilantro on top.

Annabelle's tips

A little bit of chilli can be added for a bit of a kick.

For a vegetarian version, omit the chicken. Also delicious.

CategoryLunch, Salad

Ingredients

250 g chicken breast

½ cup dry quinoa

1 cup black beans

½ cup corn kernals

1 red capsicumdiced

½ avocadodiced

1 tbsp extra virgin olive oil

½ lime - juice

¼ cup coriander

salt and pepper

Directions

What are we cooking today?

A fresh and flavoursome salad which can be a meal or a side.

Getting started

Preheat the oven to 200C°.

Bake the chicken breast in the oven for 25 minutes or until done.

Prepare the quinoa on the stove top according to the directions on the packaging.

While the quinoa is cooking, combine the rest of the ingredients in a large bowl.

Once the chicken and quinoa are done, add it to the bowl.

Serve cold with fresh cilantro on top.

Annabelle's tips

A little bit of chilli can be added for a bit of a kick.

For a vegetarian version, omit the chicken. Also delicious.

Mexican Quinoa Salad

Ingredients Directions

AuthorLyndal PayneCategoryLunch, SaladDifficultyBeginner

Rating

Yields2 Servings

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Ingredients

250 g chicken breast

½ cup dry quinoa

1 cup black beans

½ cup corn kernals

1 red capsicumdiced

½ avocadodiced

1 tbsp extra virgin olive oil

½ lime - juice

¼ cup coriander

salt and pepper

Directions

What are we cooking today?

A fresh and flavoursome salad which can be a meal or a side.

Getting started

Preheat the oven to 200C°.

Bake the chicken breast in the oven for 25 minutes or until done.

Prepare the quinoa on the stove top according to the directions on the packaging.

While the quinoa is cooking, combine the rest of the ingredients in a large bowl.

Once the chicken and quinoa are done, add it to the bowl.

Serve cold with fresh cilantro on top.

Annabelle's tips

A little bit of chilli can be added for a bit of a kick.

For a vegetarian version, omit the chicken. Also delicious.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 428

% Daily Value *
Total Fat 17g27%
Total Carbohydrate 57g19%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mexican Quinoa Salad

Ingredients

Directions

Ingredients

Directions

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