Mexican quinoa salad bowl
This salad bowl is quick to prepare, vegan and gluten-free and packed with protein and vegetables!
- 150 gr. quinoa
- ½ vegetable stock cube
- 2 red or orange bell peppers
- 1 red onion
- 2 cloves of garlic
- 1 tsp. cajun seasoning spices
- 1 tsp. chopped chipotle pepper or ½ tsp. chili flakes
- 1 avocado
- Bunch of coriander
- 150 gr. corn
- 250 gr. cherry tomatoes
- 1 lemon
- Salt and pepper
- Olive oil
Creamy sriracha lime sauce
- 125 gr. (vegan) crème fraiche
- 1/4 lime juice
- 1 tbsp. sriracha
- Bring the stock to the boil, add the quinoa, cook for 10 minutes and drain.
- Meanwhile, cut the red bell peppers into strips and the red onion into halved rings. Heat a splash of olive oil in a frying pan and fry the onion and red bell pepper for 5 minutes on medium heat.
- Chop the garlic cloves and add them to the red onion and red bell peppers, together with the Cajun spice, chipotle or chilli flakes and a pinch of salt and pepper and fry for another 5 minutes.
- To make the sriracha lime sauce, simply mix all the ingredients together.
- Cut the cherry tomatoes in half and the avocado into cubes.
- Divide the quinoa between the plates, add a spoonful of the red bell pepper mixture, tomatoes, corn, avocado and the coriander and finish with a drizzle of extra virgin olive oil, lime juice, salt and pepper and the sriracha lime sauce.
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