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But First, Food

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Tex-Mex Quinoa Chopped Salad

Written by

Jasmine

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‘Cowboy Caviar’ is going viral at the moment, and I can see why; lots of us are trying to eat more fibre and this is a pretty delicious way to do so. I’ve just made a few little tweaks to bulk this out into a more filling lunch-style prep…

INGREDIENTS

Salad:

Bell peppers (I used red and yellow)

Salad tomatoes

Red onion

Jalapeños (I used jarred)

Mango

Avocado

Black beans

Sweetcorn

Fresh coriander

Quinoa (I used Tricolour over Light, as it stays firmer in salads)

Dressing:

Extra-virgin avocado oil

Garlic

Smoked paprika

Oregano

Lime juice

Hot sauce

Optional:

Serve with tortilla chips

TIPS & NOTES

The main tips we have here are really around reducing moisture so this holds up in the fridge. If you’re making this for a party or BBQ, you probably don’t need to de-seed the tomatoes, but if you want it to be a lunch over a few days; I recommend scooping them out with a spoon and discarding them. I also recommend tossing both the mango and tomato with a generous pinch or two of salt before adding to the salad (whilst the quinoa is cooking). You can then sieve out the excess water the salt draws out, so it doesn’t make the salad soggy. Finally, we’re also cooking the quinoa in slightly less water – usually I go for a ratio of 1 part quinoa to 1.5 parts water, but this time we’re using 1.25 water so any remaining excess in the salad can be absorbed without making things soggy.

Tex-Mex Quinoa Chopped Salad

  • Servings: 3
  • Difficulty: Easy
  • Print

A prep-friendly salad with Mex

No special equipment or advance prep needed

Ingredients

  • 1 small red onion (very finely chopped)
  • 100g tricolour quinoa (rinsed)
  • 400g can of sweetcorn (drained, rinsed and patted dry)
  • 400g can of black beans (drained, rinsed and patted dry)
  • 2 small avocados (or 1 large) (cut into small/medium chunks)
  • Juice of 1 lime
  • A handful of coriander (c.5g) (large stems removed and leaves chopped)
  • 1 clove of garlic (pressed, grated or very finely chopped)
  • 40g of jalapeño peppers (chopped, optional: de-seed, if using fresh)
  • 1 tsp of oregano
  • 1 tsp of smoked paprika
  • 2 bell peppers (diced)
  • 3 salad tomatoes (optional: de-seeded, diced)
  • 1 medium mango (cut into small/medium chunks)
  • 20g extra-virgin avocado oil
  • 1 tsp of hot sauce
  • Salt and pepper to taste

Directions

  1. Cook the quinoa in a small lidded saucepan with salt and pepper in 125g of water – bring to the boil then reduce to a simmer, it should take around 15 mins for all the water to absorb, then leave it to cool
  2. Whilst the quinoa cooks, salt the mango and tomato and leave for 15 mins to draw out the water, then sieve to remove the excess
  3. Mix the dressing by adding the garlic, hot sauce, oregano, smoked paprika and lime juice to the avocado oil – add salt and pepper and shake or whisk up
  4. Add the cooled quinoa, black beans, sweetcorn, bell pepper, jalapeño, tomatoes, mango, avocado, red onion and coriander to a bowl, drizzle over the dressing, toss together and serve

Let me know if you try this salad!

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