Mexican Quinoa Salad with Sriracha Yoghurt

It’s all fun and games until your pants don’t fit anymore…

I have to say, it’s been a very long and cold winter this year, and as we approach the end of it I’ve come to the unfortunate realisation that my jeans are significantly tighter than they were three months ago. Time for a few salads, am I right?

This mexican-ey style quinoa salad is delicious, really damn easy to make, and perfect for either lunch or dinner. The addition of the Sriracha yoghurt gives it a nice bit of kick, if you’re into chilli like I am.

Salad

1 cup tri-coloured quinoa
1 red capsicum, diced
1 can (400g) corn kernels, drained & rinsed
1 can (400g) red kidney beans, drained & rinsed
1/2 red onion, finely diced
Fresh coriander, finely chopped
Red wine vinegar to dress
Sea salt & cracked black pepper

Yoghurt

1 cup plain non-fat yoghurt
Juice of 1/2 a lemon
Good squeeze of Sriracha chilli sauce
Sea salt & cracked black pepper

Cook the quinoa according to packet directions, and set aside to cool.

Prepare the onion, capsicum and coriander, then combine in a bowl with the cooled quinoa, kidney beans and corn. Drizzle with red wine vinegar and season with salt and pepper. Mix well to combine.

Combine the yogurt, lemon and Sriracha in a small bowl and season with salt and pepper. Mix well then serve alongside or drizzled over the salad.

Serves 4.

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