Healthy Mexican Quinoa Salad

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There are a billion and one ways to make quinoa. It’s so versatile and a great replacement for pasta and rice. It’s protein packed, low in fat, easy on the calories and naturally gluten and wheat free. Perfect for vegans like myself, and pretty much for anyone that likes food!

So yesterday I thought I’d spice it up a bit. I am a big fan of Mexican food because of its array of flavours and exotic spices. Honestly, I wish it could be Mexican night every night at my place!

What you’ll need:

1 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

Half an onion, chopped and minced

1 jalapeno

1 cup of organic soaked quinoa

1/2 can of lentils

1 cup of organic corn kernels

1 teaspoon of chili powder

1 teaspoon of paprika

1 teaspoon of coriander

1/2 teaspoon of cumin

Fresh black pepper to taste

A squeeze of lemon

1-2 tablespoons of fresh cilantro leaves

1 cup of pure organic tomato puree (no salt added if possible)

Cook 1 cup of quinoa to 2 cups of water. Or follow brand’s directions.

Heat olive oil in a large skillet over medium heat. Add garlic, jalapeno and onions and saute until fragrant for about 1 minute or so. Add corn, lentils, tomato puree and spices. Add 1/2 cup of water. Cover and simmer for a few minutes. Stir occasionally until thoroughly combined. Stir in cooked quinoa, lemon juice and cilantro. Mix, mix, mix!

Serve immediately on a bed of greens and grab your sombrero! Ole!

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