New Update
| Main ingredients | Quinoa, Kidney beans, Sweet corn kernels, Red capsicum, Green capsicum, Purple cabbage, Onion, Assorted baby tomatoes, Romaine lettuce, Nacho chips, Avocado, Olive oil, Honey, Paprika, Lemon, Fried garlic |
| Cuisine | Tex mex |
| Course | Salad |
| Prep time | 6-7 hours |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Salad
- 1 cup cooked quinoa
- ½ cup boiled kidney beans
- ¼ cup boiled sweet corn kernels
- 1 small red capsicum, cut into triangles
- 1 small green capsicum, cut into triangles
- ¼ cup chopped purple cabbage
- 1 small onion, cut into small cubes and layers separated
- 5 -6 assorted baby tomatoes, cut into wedges
- Romaine lettuce leaves as required
- Baked nacho chips to serve
- Avocado slices for garnish
- Dressing
- 3 tablespoons olive oil
- 2 teaspoons honey
- Salt to taste
- Crushed black peppercorns to taste
- ¼ teaspoon smoked paprika powder
- ¼ teaspoon paprika powder
- 1 lemon
- 1 teaspoon fried garlic
Method
- To make the dressing, take olive oil in a small jar, add honey, salt, crushed black peppercorns, smoked paprika powder, paprika powder, squeeze the juice of lemon directly into it and add fried garlic. Cover the jar with its lid and shake till well combined.
- To make the salad, take quinoa in a large bowl, add kidney beans, corn kernels, red capsicum, green capsicum, purple cabbage, onion, baby tomatoes and drizzle the dressing and mix well.
- Arrange the lettuce leaves on a serving plate and place the salad over them. Arrange some nacho chips and avocado slices on one side and serve immediately.
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