I discovered a delicious and healthy summer salad that’s full of protein and really easy to make. Mexican food seems to be the new big thing in Sydney at the moment, so I thought I’d get on the bandwagon with this Mexican-inspired salad.
As I’ve previously mentioned I tend not to measure ingredients unless I’m following a complicated recipe, so if you try this just go with your own instinct.
Quinoa (cooked as per packet instructions) – I’ve used white quinoa here but I prefer the red variety
Black beans/Kidney beans
Chipotle chilli finely chopped/Cayenne pepper
Salt and pepper
Caster sugar – just a pinch
All you have to get this on the plate is combine the salad ingredients in a big bowl, mix the dressing and pour over the salad. To add a bit of crunch to this dish I serve it with corn chips.