Mexican Quinoa Salad

Tips

• Jalapeno peppers are spicy so if you can't eat spicy food, feel free to remove them from the recipe.

Ingredients

• 1.5 ounces of quinoa
• 1 pound of red kidney beans
• 1/2 red onion
• 1 capia pepper
• 5 slices of pickled jalapeno pepper
• 1 avocado
• 1 head of lettuce
• 1.5 ounces of tortilla chips
• 1 lemon
• 1.5 ounces of corn

Directions

1. Rinse the quinoa under running water, and place in a lidded saucepan. Cover with 250 ml of water and bring to the boil.
2. Reduce the heat to a simmer, cover, and cook for 15-20 minutes of until almost all the liquid has been absorbed and the quinoa is fluffy. Remove from the heat, drain any remaining water, set aside to cool.
3. Place the quinoa, kidney beans, sweetcorn, onion, pepper, and jalapenos in a large bowl. Mix until well combined. Then add the avocado and mix lightly to combine.
4. Roughly shred the lettuce and add to the bowl. Sprinkle the tortillas over the salad and toss lightly. Transfer to a serving platter or plate. Serve immediately with tortilla chips and lemons to squeeze over.