Quick Mexican Rice and
Quinoa Salad

Instructions:
Heat a frying pan and add a couple of sprays of rapeseed oil. Add the spring onions, garlic, tomatoes, sweetcorn and kidney beans and cook for 2-3 minutes.
Add the vegetable & quinoa rice and the chilli powder to the frying pan with 3 tablespoons of water and cook for a further 3-4 minutes, stirring occasionally.
Remove from the heat and gently stir in the chopped avocado and serve straight away with a little fresh parsley.
Tip: allow to rice mix to cool completely and then add the avocado, if you prefer the salad cold.
Serves 2
Prep time: 5 minutes
Cooking time: 8-10 minutes
Per portion
Calories: 387
Fat: 19.9g
Saturates: 4g
Carbs: 41.4g
of which sugars: 6.6g
Fibre: 5.2g
Protein: 10.1g
Salt: 0.6g
Ingredients:
-
1 x 250g packet of ready cooked Vegetable & Quinoa steamed basmati rice
-
2 spring onions, cleaned, root removed and sliced
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50g frozen or tinned sweetcorn
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1 x 200g can of kidney beans, drained
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1 medium avocado, peeled, stone removed and diced
-
4 small tomatoes, quartered
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1 tsp chilli powder
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1 clove of garlic, peeled and diced
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Rapeseed oil spray
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Fresh parlsey to garnish - optional
Vegan friendly, gluten and dairy free