recipes

Taco-style quinoa salad

Serves: 2|2

Ingredients

  • 200g quinoa, rinsed under cold water (Tipiak)
  • 400ml hot water
  • 1 sachet taco seasoning (Discovery)
  • 1/2 can kidney beans
  • 2 tomatoes, diced
  • 1 avocado, chopped
  • 3 tbsp sliced black olives
  • Mixed salad leaves
  • 2 tbsp extra virgin olive oil (Basso)
  • 1 tbsp balsamic vinegar
  • Juice of a lime
  • 2 tbsp shredded Parmesan cheese
  • Sour cream for serving
|
  • 200g quinoa, rinsed under cold water (Tipiak)
  • 400ml hot water
  • 1 sachet taco seasoning (Discovery)
  • 1/2 can kidney beans
  • 2 tomatoes, diced
  • 1 avocado, chopped
  • 3 tbsp sliced black olives
  • Mixed salad leaves
  • 2 tbsp extra virgin olive oil (Basso)
  • 1 tbsp balsamic vinegar
  • Juice of a lime
  • 2 tbsp shredded Parmesan cheese
  • Sour cream for serving

Method

Start this recipe by mixing together the hot water, quinoa and taco seasoning in a saucepan and cook for 10-15 minutes or according to the package instructions, then allow to cool. Meanwhile, make the salad filling by mixing together the beans, olives, tomatoes, avocado in a bowl. Stir in the oil, balsamic vinegar and lime juice. Divide the cooked quinoa amongst 2 serving bowl and toss in a few salad leaves. Spoon over the salad filling and sprinkle over the shredded Parmesan cheese. Finish off with a large dollop of sour cream in the middle of the salad before serving|Start this recipe by mixing together the hot water, quinoa and taco seasoning in a saucepan and cook for 10-15 minutes or according to the package instructions, then allow to cool. Meanwhile, make the salad filling by mixing together the beans, olives, tomatoes, avocado in a bowl. Stir in the oil, balsamic vinegar and lime juice. Divide the cooked quinoa amongst 2 serving bowl and toss in a few salad leaves. Spoon over the salad filling and sprinkle over the shredded Parmesan cheese. Finish off with a large dollop of sour cream in the middle of the salad before serving
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