Warm (or Cold) Mexican Quinoa and Rice Salad.

This is a warm Mexican quinoa and rice salad with sweet corn and red pepper topped with diced avocado, cherry tomatoes and rocket. 

Serves 2-3

What you need:

For the Rice:

  • 200g – 250g Your own combination of  cooked rice and quinoa (e.g. Arborio, Red Rice, Quinoa) or for speed buy a ready made microwave pack such as Uncle Bens or similar wholegrain and Quinoa rice pack.
  • 1 Red Pepper Finely diced
  • 200g of cooked sweetcorn (from can or cooked from frozen)
  • 1 tomato diced or use several cherry tomatoes
  • 4 Peppadew Peppers diced (optional)
  • Juice of 3/4 Lime
  • 1 Medium Red Onion finely diced
  • 2 Cloves of Crushed Garlic (or for ease 1 heaped teaspoon of Lazy Garlic)
  • 1/2 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • Salt and Pepper to taste

For the Topping:

  • 1 Medium Avocado Diced
  • 12 Cherry Tomatoes quarted
  • 1/2 bag of Rocket

For the Dressing:

  • 2 tbsp Chilli Infused Sunflower Oil
  • Juice of Remaining 1/4 Lime
  • 1 tsp Balsamic vinegar
  • Small Squeeze Tomato Puree
  • Small Squeeze of Garlic Puree
  • 1/4 tsp Cumin
  • 1/4 tsp Smoked Paprika
  • Pinch of Cocoa Powder
  • Salt and Pepper

What you need to do:

  1. In a small tub with a lid add in all elements to made the dressing, replace lid and shake to mix.
  2. Mix up Rice and Quinoa with Red Pepper, Sweetcorn, Tomatoes and Peppadews (optional) in a bowl .
  3. Spray a little oil into a large frying pan on a low heat. Then start to fry garlic and then onion until slightly softened. Then add in rice and veg mixture for a few minutes.
  4. Add Spices and season with salt and pepper and also add a a bit of the dressing for extra flavour and continue to stir for a further 5 mins.
  5. Serve as a side or on its own and top off with rocket, diced avocado and cherry tomatoes and pour over a little of the dressing.
  6. ENJOY!14279069_1092300890806843_1091893189_n

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