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Mexican toasted corn quinoa salad

Georgie Eats
  • minutes
  • Serves 2

INGREDIENTS

1

Avocado, ripe

100 g

Cherry / plum tomatoes

1/2 tsp

Chilli flakes

1

large handful Corriander

1

Lime, Juice and zest of

4

Spring onions

1/4

Vegetable stock cube

100 g

Quinoa

1

Generous pinch Sea salt and freshly ground black pepper

1 tsp

Rapeseed / olive oil

200 g tin of sweetcorn (drained)