Mexican quinoa salad

Mexican quinoa salad

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This lively vegetarian quinoa salad contrasts cool, sweet mango similar to corn and spices.

The ingredient of Mexican quinoa salad

  1. 2 cups red quinoa, rinsed and drained
  2. 1L Massel vegetable liquid hoard
  3. 2 corn cobs, kernels removed
  4. 1 tbsp olive oil
  5. 1 red onion, finely chopped
  6. 1 tbsp arena cumin
  7. 2 tsp ring coriander
  8. 2 tsp field paprika
  9. 1 large mango, cut into 2cm cubes
  10. 1 cup harshly roughly chopped coriander
  11. 1/4 cup lime juice
  12. 2 avocados, quartered

The instruction how to make Mexican quinoa salad

  1. Place the quinoa and vegetable increase in a large saucepan. Stand for 10 minutes, subsequently next bring to the boil higher than a high heat.
  2. Reduce pan to medium and simmer, covered, for 15 minutes. Stand, covered, for 10 minutes, later drain well. Place in a large bowl and set aside to cool.
  3. Meanwhile, heat a large frying pan over high heat. Cook corn kernels, stirring, for practically 5 minutes or until slightly blackened. Set aside to cool.
  4. Heat oil in same pan higher than medium heat. Cook onion, stirring, for 5 minutes or until soft. accumulate spices and cook, stirring, for 1 minute or until fragrant. Set aside to cool.
  5. amass cooled corn and onion mix to quinoa in imitation of mango, vivacious coriander and juice. Season. support afterward avocado.

Nutritions of Mexican quinoa salad

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