This salad works wonderfully as a main meal or as a side dish. It’s packed full of protein and the tomatoes and lime make it fresh and summery. It’s ideal to take to work for lunch and is great to take on picnics or when travelling. This is my go to meal that I take when I’m flying to avoid eating plane food.
It’s perfect to make ahead of time and helps to ensure you have a healthy lunch on those days when you are a little pushed for time.
Plus, it’s pretty and the bright colours make me smile 
Quinoa Salad
Prep time
Cook time
Total time
Ingredients
- 1 cup quinoa
- 1 400g can black beans, drained and rinsed
- 1 22g can corn kernels, drained
- 1 red onion, chopped
- ½ cup spring onions, finely chopped
- 1 lime
- 1 cup cherry tomatoes, chopped in half
- 1 red pepper, chopped
- ½ a cucumber, chopped in cubes
- Coriander to garnish
Directions
- Add quinoa to boiling water and cook for around 10 minutes. When cooked, strain the water and add the quinoa to a large salad bowl. Fluff the quinoa up with a fork to avoid it from clumping
- Chop red onion, spring onions and tomatoes and add to the salad bowl along with the black beans and corn
- Squeeze the juice of a lime over the salad and season with pepper
- Toss well to ensure the ingredients are well mixed and evenly distributed throughout the salad
- Garnish with fresh coriander and a slice of lime
I have just started the “Salad Challenge” and this recipe looks absolutely delicious!! I will definitely be adding it to the must do this month!
What a great idea. I love the concept of a ‘salad challenge’. It’s sensible and achievable and a great way to get people excited about salads. I might get on board myself and create some new salad recipes!