Peruvian Quinoa Salad

Ingredients

• 1 cup quinoa
• 1 can corn, drained
• 1 red pepper, diced
• 1 avocado, diced
• 1/2 red onion, finely chopped
• Handful coriander
• For dressing: 3 tbsp olive oil, juice of 2 limes, 1 tsp cumin, salt

Instructions

1. Cook the quinoa in twice its volume of water for 15 minutes; fluff and cool.
2. Mix with the corn, pepper, onion and coriander.
3. Whisk the dressing and toss through.
4. Fold in the avocado just before serving.

Serving suggestions

• Great as a light meal or side.

Storage & reheating

Keeps 2 days; add avocado fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions