Bonnie is a lovely lady from the last 3 Wishes Retreat….who enjoys cooking healthy, fun food for her family. She has kindly shared a recipe her family loves as an alternative to tacos….serve with corn chips or tortillas. I’m sure the kids will LOVE it!!!
A carnivore version….for my hubby?!
Mexican Quinoa Salad
Ingredients:
- 1C quinoa, rinsed
- 1 1/2 C water
- 2tsp coconut oil
- 1 jalapeno chili, finely chopped
- 2 cloves garlic, crushed
- 1 small green capsicum, dice
- 1 small red capsicum, diced
- 1tsp ground cumin
- 1tsp ground coriander
- 2 limes, juiced
- 2-4Tbsp extra virgin olive oil
- 100-200g canned black beans
- 2 large ripe tomatoes, chopped
- 1/2 small cucumber, chopped
- 200g canned corn
- 3Tbsp chopped coriander
- 4 spring onions, chopped
- 1 avocado
- 2tsp lemon juice
- fresh ground black pepper
Method:
- Put quinoa & water into saucepan, cover & bring to the boil. reduce heat & simmer for 15mins, until water has evaporated. Remove from heat & let stand for 5mins. Fluff with fork.
- Heat coconut oil in frying pan & gently cook the jalapeno & garlic until soft. Add the capsicum & cook for 5mins.
- Add the cumin & coriander, cook & stir for 2 mins.
- Whisk together the lime, olive oil & pinch of salt.
- Combine quinoa, black beans, cooked vegetables, tomatoes, cucumber, corn, fresh coriander & spring onions in a large bowl.
- Peel the avocado, & dice the flesh. Toss in lemon juice, then add to quinoa mixture.
- Pour over the lime juice mixture & stir gently to combine. Season to taste with salt & pepper.
Serve over corn chips or with tortillas.