Mexican Quinoa Salad

Serves 2 mains or 4 sides

Ingredients: 

• 1 small tin of corn, washed and drained

• 1 x 400g tin of kidney beans, washed and drained

• 1/2 red onion diced

• 14 cherry tomatoes, halved

• 1/2 cucumber diced

• 1 cup of cooked quinoa

• 1 medium sweet potato

• 1 tsp paprika

• 1 tsp cayenne pepper

• 1 tsp olive oil

• Juice of 1 lime

• Salt and pepper to season

• Coriander to garnish

Method:

1. Preheat oven to 210 degrees. Cut the sweet potato into cubes. You can leave the skin on if you want to. Coat the sweet potato with paprika, cayenne pepper and olive oil. Place on a baking tray and cook until soft.

2. Meanwhile place corn, kidney beans, onion, tomatoes, cucumber and quinoa in a large bowl. Stir to combine.

3. Remove the sweet potato from the oven and allow to cool for 5 minutes. Add the sweet potato to the salad bowl. Add lime juice and salt and pepper, stir to combine.

4. Top with coriander, distribute between bowls and serve :)