A little sneak peak into my latest cookbook – Green Week, which is full of amazing vegetarian recipes. This salad is great for #MeatFreeMondays or as a side with any protein. It makes a big batch so expect lunch leftovers. Oh, and it’s not only vegan but gluten-free, dairy-free and nut-free as well. Triple bonus!
Ingredients
- ¼ cup red quinoa
- ¼ cup white quinoa
- 1 tbsp EVOO
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 red chillis
- 2 cloves crushed garlic
- 2 corn cobs – kernels removed
- 1 tbsp paprika
- 1 tsp chilli powder (optional)
- 1 cup black beans – washed and drained
- 1 cup chickpeas – washed and drained
- 2 cups baby spinach
- 1 cup cherry tomatoes
- Juice 2 limes
- Zest one lime
- Sea salt and cracked pepper
- 3 tbsp coriander or flat leaf parsley
- 1 avocado
Instructions
- Place quinoa in a medium saucepan with 1/2 cup of water or stock and bring to boil. Reduce to low heat and cover, and simmer for 15 minutes until most of the liquid has been absorbed. Add more water if needed. Fluff with a fork and leave covered to cool.
- Dice red onion, bell peppers and chilli, and sauté in a pan with EVOO, garlic, corn kernels and spices until corn is golden and starting to brown
- Mix black beans, chickpeas, chopped spinach and halved cherry tomatoes in with quinoa.
- Add lime juice, zest, salt, pepper and chopped coriander to the quinoa.
- Once slightly cooled add the corn mixture and mix through.
- Top with sliced avocado, extra chilli and lime.
For more vegetarian recipes that are gluten-free and dairy-free recipes, grab a copy of my Green Week cookbook!
