Mexican-style Quinoa salad
It's vegan and gluten-free
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 6 |
100 gms of red quinoa
150 ml of water
80 gms of precooked adzuki beans (store bought)
1 cup sweet corn
1 red onion
1 garlic (chopped)
1 tbsp of olive oil
½ tsp of paprika
½ tsp of cumin
2 tbsp of lime juice
Coriander or parsley (optional)
Pepper
4 tbsp of vegetable stock
50 gms Kombu seaweed (store bought)
To begin, take a pot and add the quinoa, Kombu seaweed, and salt. Pour in some water, enough to cover the quinoa, and place the pot on medium heat.
Allow the mixture to simmer for approximately 18 minutes or until the quinoa is cooked. Once done, remove the pot from the heat, strain the quinoa, and set it aside.
Next, take an onion and cut it into small pieces. Sprinkle a pinch of salt over the onion to release its moisture. Then, take a pan and add some oil to it.
Add the chopped garlic and onion to the pan and stir until the onion is translucent and the garlic is fragrant.
Using the same pan, add the cooked and strained quinoa, adzuki beans, and corn. Mix the ingredients well, then add a little broth to prevent the mixture from sticking to the pan.
Finally, add some paprika, cumin, pepper, and lime juice to taste. Stir the mixture well. Serve and enjoy!
Note:
The adzuki beans can be replaced by red beans, lentils of any kind, or chickpeas.