I bet you didn’t know what quinoa was until a couple of years ago. In the past few years, quinoa became a well known super food. 2013 was even declared as International Year of Quinoa. Quino is an ancient pseudo-grain, the part we eat is actually the seed. It originated in the Andean region of South America, mostly Peru and Bolivia. The originally inhabitants of this area, the Incas, felt that the crop was sacred and they named it ”mother of all grains”. I think most super food lovers would agree! It’s closely related to beetroot, spinach, and amaranth (another pseudocereal). Quinoa is a complete protein, gluten-free, and considered easy to digest.
During my time traveling through South America I really got inspired by all the different quinoa dishes. I learned a lot about the different ways you can use quinoa in all kinds of recipes. With subbing quinoa for rice, you get a new, improved and more nutritious dish. So that’s what I did with this salad, it is a great way to eat a lot of veggies and fibers in one meal. If you really want to make a party on your plate, serve with some homemade guacamole and tortilla chips. This nutritious salad is just as delicious the day after prepared, so a great idea for a packed lunch or lunch ‘on the go’.
Mexican bean salad with quinoa, paprika, and tomato
Healthy mexican bean salad with quinoa, paprika, and tomato.
- 100 g quinoa
- 1 x 400 g tin of kidney beans
- 1 x 400 g tin of black beans
- 1 x 200 g tin of sweet corn
- 1 red paprika
- 1 yellow paprika
- 1/2 cucumber
- 3 tomatoes
- 1 small red onion
- 35 g roasted almonds, chopped
- 1 small garlic clove
- 1 tablespoon sweet chili sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried chili
- olive oil
- 1 lime
- 1/2 a bunch of coriander
- Step 1 Cook the quinoa with 200 mililiter in a pan on medium heat. Cook for about 10-15 minutes, or until the quinoa is ready. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool.
- Step 2 In a small bowl, mix together the olive oil, smoked paprika, dried chili, sweet chili sauce, and some salt and pepper. Mince the garlic, and add to the sauce.
- Step 3 Roughly chop the paprika, cucumber, tomato, and onion. Mix them together in a salad bowl.
- Step 4 Drain the beans and sweet corn. Add the sweet corn, beans, and quinoa to the salad bowl. Add the sauce, and mix one more time.
- Step 5 Roughly chop the coriander, and sprinkle the almonds and coriander on top of the salad.
- Step 6 Cut the lime in small parts, and serve with the salad.