Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 people
Unable to load
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
2
- 50grams uncooked quinoa
- 1 lemon, halved, to serve
- 400grams red kidney beans, drained
- 50grams sweetcorn
- 1/2 red onion, finely chopped
- 1 red capsicum, deseeded and finely chopped
- 4 slices pickled jalapeño chillies, finely chopped
- 1 avocado, pitted and cut into cubes
- 1 head romaine lettuce
- 50grams plain corn tortilla chips, crumbled
Description
Crunchy tortilla chips and spicy chillies create a salad that packs a real punch in flavour and texture, and which everyone can enjoy.
Method
Step 1 of 4
Rinse the quinoa under running water, drain, and place in a lidded saucepan. Cover with 250ml of water and bring to the boil.
Step 2 of 4
Reduce the heat to a simmer, cover, and cook for 15-20 minutes or until almost all the liquid has been absorbed and the quinoa is fluffy. Remove from the heat, drain any remaining water, and set aside to cool.
Step 3 of 4
Place the quinoa, kidney beans, sweetcorn, onions, peppers, and jalapeños in a large bowl. Mix until well combined. Then add the avocado and mix lightly to combine.
Step 4 of 4
Roughly shred the lettuce and add to the bowl. Sprinkle the tortillas over the mixture and toss lightly. Transfer the salad to a serving platter or plate. Serve immediately with tortilla chips and lemons or limes to squeeze over.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.