MEAT FREE MONDAY | Crunchy Quinoa Salad25.9.12
by Emma H.
Since our mini quinoa burger discovery I have been loving (and eating) all things quinoa. My new fav is this yummy salad using crunchy black quinoa. Quick, easy and nutritious!
1 cup black quinoa (but any quinoa will do)
Half a tin of chickpeas
A sweet red pepper
1 corn on the cob
Half an avocado (they're delicious in Trinidad atm!)
A thin slice of red onion (or more if you like it)
1 small chilli
A splash of olive oil
Half a lime
Salt and pepper to taste**
Boil the quinoa as instructed (usually 15 minutes and 2 cups of water for each cup of quinoa - add salt or stock if you like). Steam the corn at the same time.
While they're cooking dice the cucumber, red pepper and red onion into small cubes (about 5mm), dice the avocado into large chunks (2cm or more), chop the coriander and slice the chilli.
When the corn is soft allow to cool and remove kernels from the cob.
When quinoa is cooked (I like it slightly crunchy still) take off the heat and allow to cool.
Then add cucumber, pepper, corn, avocado, onion, chilli, coriander and chickpeas to the quinoa and gently mix.
Drizzle with olive oil, add the juice of half a lime and salt and pepper to taste.
**As with most salads you can basically add anything you like to this which makes it so versatile.
Watch the video that inspired TCC's Meat Free Monday here.