This nutritious and yummy salad has all the components that nourish the body as well as your taste buds. A few simple steps, minimal cooking, and mostly raw vegetables ensure maximum nutrition. This is a healthy take on a Mexican Taco Bowl.
Serves: 1 | Prep Time: 30 mins | Cook Time: 20 mins
- 60g uncooked quinoa
- ½ tsp salt
- 1 mango, diced
- ¼ cup kidney beans, boiled
- ½ cup spring onions, chopped
- 5-6 baby corn, chopped and grilled
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 cup shredded lettuce or cabbage
- 3-4 jalapenos
- ¼ cup grated cheese
- ½ cup Greek yogurt
- 1 tsp paprika
- 1 tsp taco seasoning
- 1 tsp garlic, minced
- 2 tsp coriander, finely chopped
- 2 tsp lemon juice
- ½ tsp salt
Cook the quinoa:
Place double the amount of water and the quinoa in a pot to boil. Add salt. Let the water come to boil and then lower the heat to cook until all the water absorbs itself into the grains. Turn off the heat and cover with a lid for another 10 minutes or so. Remove the lid and stir to fluff with a fork.
Toss the salad toppings together with the cooked quinoa.
In a separate bowl whisk the dressing ingredients together and pour over the salad before serving.
Recipe Credits: http://kitchentherapy.in/recipe/quinoa-tex-mex-mango-salad/
For Kamini, food is synonymous with the word ‘life’. She has dabbled in various careers and professions (law, author, journalist), but the one thing that remains constant by her is her love for food and her travails in the kitchen. Having lived in a number of cities with a full gastronomic life, which felt missing when she finally settled down in India with her parents, it took her to the kitchen to bring back her life and help her settle into a new place. Thus, Kitchen Therapy was borne – a platform for expression with food.
Her cooking style is uncomplicated and healthy, with Middle Eastern and South East Asian influences from her globetrotting days.
Kamini is a Corporate Communications Consultant by day, writer by night and a wannabe domestic goddess on the weekends!