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Four-Step Mexican Quinoa Salad Recipe

Mexican Quinoa & Bean Salad

PREP 10mins
COOK 15mins

1 lime, zest and juice

half a 125g tin corn kernels, drained & rinsed

1/4 cup quinoa, rinsed

30g walnuts, roughly chopped

2 tsp olive oil

1/4 tsp ground cumin

1/2 red onion, chopped

1/4 - 1/2 tsp chilli flakes (optional)

1/4 avocado, diced

half a 400g tin black beans, drained & rinsed

1/4 bunch coriander, sprigs picked

salt and pepper, to taste


1. Place quinoa, 1/2 cup water, lime zest and 1/4 tsp salt in a small saucepan and bring to the boil. Simmer, covered for 15 minutes or until cooked, rest covered for 5 minutes. Fluff with a fork and spread on a plate to cool.

2. Meanwhile heat a small frypan over medium-high heat. Add walnuts and toast for a few minutes. Set aside. Add drained corn to frypan and cook until just beginning to char, then cool.

3. Whisk lime juice, oil, cumin and chilli together and set aside.

4. Toss beans, onion, avocado, quinoa and corn with dressing, season with salt and pepper and top with coriander to serve.

Nutritional Information Per Serve

Energy 1560.8 kj 

Protein 12.4g

Carbs 26.1g

Fibre 10.9g

Sat. Fat 2.7g

Fat 22.1g

Calories 372.9 cal

Sugar 5g


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