Recipe of the week – Mexicorn quinoa salad

by • 09/03/2017

Mexican food is always a crowd-pleaser in parties and at home. However, putting on a sombrero at the dinner table doesn’t always have to be about tacos and burritos. Sujata Din’s recipe for a Mexican-inspired salad makes for a great complement to a side of fajitas, or any tasty meat dish for that matter!


Serves 4



  • 1 ½ cup cooked quinoa
  • 3 medium tomatoes, diced
  • 2 cups black beans, boiled
  • 1 cup corn, cooked
  • ¾ cup chopped herbs (mix of coriander, mint and parsley leaves)
  • 1 avocado, diced
  • ½ red onion, diced (optional)



  • Juice of 1 lime
  • 2 garlic cloves, chopped finely
  • 1 tsp cumin powder
  • Green chili – chopped (to taste)
  • 1 tbsp extra-virgin olive oil
  • Sea salt to taste



  1. In a large bowl combine all the salad ingredients except the avocado.
  2. In a separate bowl mix the dressing ingredients and add it into the salad.
  3. Layer the avocado over and serve.


Quinoa’s reputation as a superfood requires no introduction, and neither does avocado! Combined with a hefty dose of tomatoes, black beans, corn and onion, this salad makes for a truly nutrient-dense experience that really delivers on flavour. The salad keeps well when refrigerated, so don’t be afraid to make a little extra!


When it comes to making tasty and nutritious salads, variety is the key to your success. A simple mix of herbs and spices can add a whole new dimension of flavour to an otherwise motley crew of lettuce and tomatoes. Mixing and matching with different kinds of vegetables can also create new textures with which to enjoy your green snack. With endless permutations available, you’re only truly limited by your imagination!


by • 09/03/2017