Quick Mexican Rice and
Quinoa Salad


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


  • 1 x 250g packet of ready cooked Vegetable & Quinoa steamed basmati rice

  • 2 spring onions, cleaned, root removed and sliced

  • 50g frozen or tinned sweetcorn

  • 1 x 200g can of kidney beans, drained

  • 1 medium avocado, peeled, stone removed and diced

  • 4 small tomatoes, quartered

  • 1 tsp chilli powder

  • 1 clove of garlic, peeled and diced

  • Rapeseed oil spray

  • Fresh parlsey to garnish - optional

Vegan friendly, gluten and dairy free

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© 2019 by Healthy Living with Sarah

*Whilst every effort has been made to ensure that all content shown in the recipes and in any articles (including exercise content)is correct, it should only be used as a guideline. If you are unsure as to whether any content is suitable for you, you should seek advice from a medical practitioner first.