Mexican Quinoa Salad

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Mexican Quinoa Salad

With Veganuary on the horizon, in Episode 2 Emma challenged Mark to come up with a nutritionally balanced, vegan meal. The result? Mexican Quinoa Salad!

Keeping it simple

To make Veganuary as easy as possible, we’ve opted for a simple dish that is packed full flavour!

It doesn’t require any complicated cooking techniques and all of these ingredients are readily available in your supermarket so you don’t need to stock up on anything weird and wonderful.

If you want to make it even easier, swap out the corn on the cob for tinned sweetcorn.

The recipe

Mexican Quinoa Salad

This simple Quinoa Salad is a perfectly balanced, vegan dish that is perfect as a lunch or dinner.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course, Salad
Cuisine Mexican
Servings 2 people


  • 2 tbsp olive oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 2 jalapeno peppers finely diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tin kidney beans roughly 240g drained weight
  • 250 grams cherry tomatoes quartered
  • 175 grams quinoa
  • 250 millilitres vegetable stock
  • 1 red pepper diced
  • 1 corn on the cob
  • 1 lime juice only
  • salt and pepper to season


  • Heat the olive oil in a sauce pan and add the onion, garlic and jalapenos.
  • Cook gently for 2-3 minutes before adding in the cumin, coriander and chilli.
  • Cook the onion, garlic, jalapenos and spices for another 1-2 minutes to let the spices release their aromas.
  • Add the kidney beans and tomatoes to the pan and season with a little salt and pepper and cook for another 2-3 minutes.
  • Add the quinoa and vegetable stock to the pan and stir well. Raise the heat and bring the pan to a boil.
  • As soon as the stock has begun to boil, reduce the heat, cover and leave to simmer for 20 minutes.
  • Meanwhile, parboil your corn on the cob for 5 minutes. Heat a griddle pan to high and then transfer the corn to the pan. Turn occasionally, letting the corn char all over. Remove the corn from the griddle pan and slice to remove the kernels.
  • Take the quinoa off of the heat and stir through the corn and lime juice. Season before serving.
Keyword chilli powder, coriander, cumin, garlic, jalapeno, kidney beans, lime, onion, pepper, quinoa, sweetcorn, vegetable stock

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