Mexican Quinoa Salad Lettuce Tacos with Spicy Avocado Drizzle
Pick n Pay - Sep 11th, 14:23
A healthy, light lunch.
Mexican quinoa salad
125 grams quinoa
3 cans PnP sweetcorn
1 PnP red onion, finely chopped
0 half green peppers, chopped
0 half yellow peppers, chopped
410 grams black beans, drained and rinsed
200 grams PnP cherry tomatoes,chopped
1 mango, diced
30 ml fresh coriander, chopped
0 juice of 1 lime
1 pinch PnP salt and milled black pepper
1 large head cos lettuce
15 ml ground cumin
30 ml Flora Gold margarine
1 dash PnP cayenne pepper
1 small clove garlic
1 handful PnP coriander
0 juice of 2 limes
1 pinch PnP salt
Cook quinoa according to package instructions.
Steam sweetcorn in microwave for 6 minutes or until cooked.
Remove kernels from cob.
Mix together quinoa, corn, onion, peppers, black beans, tomatoes, mango, coriander and juice of lime in a bowl.
Combine all avocado drizzle ingredients in a food processor and blend until smooth.
Place a spoonful of salad mix into cos lettuce leaves to make lettuce cups and add avocado drizzle.
*Cook's tip: you can add some fried mince to the mix or finely chopped
smoked chicken.*Click here for more Pick n Pay Recipes
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