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Posted on October 18 2017


 Red, and yellow and blue and green....

rainbow salad

A friend challenged us to create a rainbow salad, so we did. This was almost too pretty to eat. So we decided to go with some Mexican inspired flavours for our salad. It's actually a lot heartier than it looks, it's sitting on a bed of tomato quinoa, and we served it with a piece of fish, but you can make it any way you want. The main thing is to get  as many of the colours in as you can. So this is what we did...


INGREDIENTS (serves 4)

  • 1 cup Quinoa
  • 1 cup sweet corn, canned
  • 1 can diced tomatoes
  • 2 cloves garlic, minced
  • 1 cup black beans, rinsed
  • 1 cup veg stock
  • 1 tsp cumin
  • 1 tsp chili flakes
  • 1 lime, juiced
  • Handful Cherry tomatoes, halved
  • 1 Carrot, grated
  • 1/2 Mango, diced
  • 1/2 red onion, finely chopped
  • Jalapenos, chopped
  • 1 lime, juice
  • 1 Avocado, diced
  • 1 cup Rocket
  • Red cabbage, chopped

Start with the quinoa, then while its cooking you can prepare all the other veg.

Rinse the quinoa in water several times. This will help to remove the bitter taste. Drain and set aside.

Heat olive oil over medium heat in a large frying pan and add garlic. Cook for about a minute.

Add quinoa, tomatoes, corn, black beans, cumin, chili flakes, salt and pepper and vegetable stock. Stir everything together. Bring to a boil, then reduce the heat to a simmer and cover. Cook till quinoa is tender, about 20 minutes.

Remove from heat and stir in coriander and lime juice.

While quinoa is cooking chop up all the veg.

In a small bowl add mango, red onion, jalapenos and lime juice. Mix it all together and set aside.

To plate.. add quinoa to the bottom of the bowl, then layer tomatoes, carrot, mango salsa, avocado, lettuce and red onion, in the order. Drizzle with olive oil, and season with salt and pepper. You can add extra jalapenos if you like it a little spicier. Finish with a little coriander.



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