How to Make Mexican Quinoa Salad

Ingredients

• 0.33 cup uncooked quinoa
• 14 oz (400 g) can red kidney beans, drained
• ¼ cup canned corn
• ½ red onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 6 slices pickled jalapeno chiles, finely chopped
• 1 avocado, pitted and cut into cubes
• 1 head of romaine lettuce
• 1¾ oz (50 g) plain com tortilla chips, crumbled, plus extra to serve
• 1 lemon or lime, halved, to serve

• use gluten-free tortillas

1. Rinse the quinoa under running water, drain, and place in a lidded saucepan. Cover with 1 cup of water and bring to a boil.
2. Reduce the heat to a simmer, cover, and cook for 15–20 minutes or until almost all the liquid has been absorbed and the quinoa is fluffy. Remove from the heat, drain any remaining water, and set aside to cool.
3. Place the quinoa, kidney beans, corn, onions, peppers, and jalapeños in a large bowl. Mix until well combined. Then add the avocado and mix lightly to combine.
4. Roughly shred the lettuce and add to the bowl. Sprinkle the tortillas over the mixture and toss lightly. Transfer the salad to a serving platter or plate. Serve immediately with tortilla chips and lemons or limes to squeeze over the dish.