This quick and easy Mexican salad made ahead will turn your next meal into a fiesta.

Ingredients:

• 1 1/2 cups of quinoa
• 2 1/4 cups water
• 1 green capsicum
• 1 cup black beans
• Punnet cherry tomatoes
• 1 cup corn kernels
• 1/2 cup red onion, finely chopped
• 1/4 cup coriander
• Chilli lime dressing
• 1/3 cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1 small chilli, deseeded & finely chopped
• salt & pepper

Preparation:

1. Lightly toast quinoa on medium heat for a few minutes to bring out the nuttiness of the quinoa.
2. Add water to pan and bring to boiling point. Once on boil, reduce heat to low and simmer covered until quinoa is fluffy and the liquid as absorbed.
3. Chilli lime dressing: Combine all the ingredients together and set aside.
4. After quinoa is cooked, give it a quick stir to fluff up and transfer to a bowl. Add vegetables and chilli dressing and stir gently to combine. Sprinkle with coriander and chill before serving.

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