Aztec Salad

#loveyourleftovers

Serves 2

Ingredients

75g quinoa

1/2 cup frozen corn

150g green beans, cut into 3cm lengths

1/2 beetroot, grated

1/2 carrot, grated

50g baby spinach or kale leaves

1/4 avocado, diced

1 Tbsp pumpkin seeds

Dressing

Juice of 1/2 lemon

1/2 tsp mustard

1 tsp vinegar

Method

1. Bring a pot of hot salted water to the boil.
2. Prep & cook salad. Add quinoa to pot of boiling water and cook for 12 minutes. After 12 minutes, add corn and beans and cook a further 3 minutes, until quinoa and veggies are tender. Drain well.
3. Make dressing. Combine dressing ingredients in a large bowl with 1/2 tsp extravirgin olive oil and 1/2 tsp salt.
4. Finish salad. Add all salad ingredients to bowl with dressing, toss to combine and season to taste.
5. Serve toppped with your favourite protein (e.g. haloumi or pan-fried chicken).

Nutritional Info (per serve)
Energy (kJ): 1154
Energy (Cal): 276
Carbohydrate (g): 33.0
Protein (g): 9.7
Fat (g): 9.9
Saturated Fat (g): 1.3
Sugars (g): 5.9

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