Mexican quinoa salad

A great way to control your blood sugar

15 min
2 persons

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200 grams of cooked quinoa
400ml water
100 gr kidney beans
100 gr corn
1 chili pepper
1 red onion
4 sprigs of fresh coriander
1 lime
2 tomato
70 gr vegan feta cheese
1 vegetable stock cube
pinch of salt and pepper


  1. Cook the quinoa according to the instructions on the package and transfer to a plate. Smooth the top. 
  2. Meanwhile, cut the pepper into rings, peel and finely chop the onion, cut the tomatoes into small cubes and finely chop the cilantro. 
  3. Divide all ingredients over the quinoa and season with salt and pepper. 

Tip 1: Finally, drizzle the salad with some squeezed lime juice.

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